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Roxy

216 Front St N, Sarnia ON N7T 5S5 · Restaurant

Official record from Lambton →

Inspection summary

Roxy has been inspected 8 times by Lambton Public Health since December 10, 2024. The most recent inspection, on August 7, 2026, recorded 3 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on August 7, 2026. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 3 separate inspections, most recently on July 31, 2026. For example: Ice that is used in the preparation and processing of food or drink is made from potable water and is stored in a sanitary manner.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 2 separate inspections, most recently on March 17, 2026. For example: Thermometers are used to verify food preparation and storage temperatures.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on August 7, 2026. For example: Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 6 separate inspections, most recently on August 7, 2026. For example: Lighting is adequate for food preparation and cleaning.

About this data

These results come from Lambton Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Follow-up

    3 infractions

    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to store food dispensing scoop, or other approved food dispensing utensil, in a manner preventing contamination of the scoop, utensil, or food product being dispensed.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  2. Required

    5 infractions

    • Ice that is used in the preparation and processing of food or drink is made from potable water and is stored in a sanitary manner.
      • Fail to store ice in a sanitary manner.
    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to store food dispensing scoop, or other approved food dispensing utensil, in a manner preventing contamination of the scoop, utensil, or food product being dispensed.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  3. Follow-up

    2 infractions

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  4. Required

    6 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to use an accurate indicating thermometer to check storage and internal temperatures of hazardous foods.
    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • Ceilings are clean and in good repair
      • Fail to ensure food premise is maintained in a manner that permits proper cleaning / sanitary maintenance of ceilings.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  5. Required

    3 infractions

    • Proper storage of clean utensils/dishware (including multi-service and single-service utensils/dishware).
      • Fail to store utensils/dishware in a manner preventing contamination.
    • Floors are clean and in good repair.
      • Fail to ensure floor of food-handling room is kept clean and in good repair.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  6. Required

    3 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
    • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
      • Fail to thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
    • Toxic / poisonous substances (chemicals/pesticides) are labelled and stored separately from food products.
      • Fail to store toxic / poisonous substance separate from food.
  7. Required

    1 infraction

    • Lighting is adequate for food preparation and cleaning.
      • Fail to ensure that light(s) are appropriately covered.
  8. Required

    2 infractions

    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
    • Ice that is used in the preparation and processing of food or drink is made from potable water and is stored in a sanitary manner.
      • Fail to store ice in a sanitary manner.

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