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Sam's Restaurant and Broasted Chicken

26 Main St E, Ridgetown ON N0P 2C0 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Sam's Restaurant and Broasted Chicken has been inspected 44 times by Chatham-Kent Public Health since May 5, 2015. The most recent inspection, on July 17, 2026, recorded 1 infraction.

18 of 44 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 13 times across 13 separate inspections, most recently on March 28, 2025. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 4 separate inspections, most recently on January 22, 2018. For example: Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)

  • 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 2 times across 2 separate inspections, most recently on August 21, 2025. For example: Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.

  • 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 22 times across 19 separate inspections, most recently on July 17, 2026. For example: Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 9 times across 9 separate inspections, most recently on August 21, 2025. For example: Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).

About this data

These results come from Chatham-Kent 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.

44 inspections

  1. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    5 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure ceilings are kept clean and in good repair
    • General housekeeping is satisfactory s. 7(1)e, f
      • Remove all materials not associated with the daily operation of food premises
    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are used only for employee hand washing
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
      • Ensure all equipment, utensils, and surfaces are suitable for their intended purpose
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
      • Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
  5. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • The ventilation system requires thorough cleaning
    • All food is protected from contamination and adulteration s. 26(1)
      • Cover all food in storage
  6. Required

    2 infractions

    • Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
      • Ensure utensils are cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
      • Cover all food in storage
  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Required

    1 infraction

    • General housekeeping is satisfactory s. 7(1)e, f
      • Remove all materials not associated with the daily operation of food premises
  10. Required

    0 infractions

  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Required

    2 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
    • All food is protected from contamination and adulteration s. 26(1)
      • Cover all food in storage
  14. Required

    2 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
      • Cover all food in storage
  15. Required

    0 infractions

  16. Required

    0 infractions

  17. Follow-up

    0 infractions

  18. Required

    1 infraction

    • General housekeeping is satisfactory s. 7(1)e, f
  19. Required

    0 infractions

  20. Required

    2 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
      • Cover all food in storage
  21. Required

    0 infractions

  22. Required

    0 infractions

  23. Required

    1 infraction

    • Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
  24. Required

    1 infraction

    • Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
  25. Required

    0 infractions

  26. Required

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  27. Required

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  28. Follow-up

    0 infractions

  29. Required

    2 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  30. Required

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
    • Dipper well with running water s.59(f)
      • Provide a dipper well with potable running water
  31. Required

    0 infractions

  32. Required

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  33. Follow-up

    0 infractions

  34. Follow-up

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  35. Follow-up

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  36. Follow-up

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  37. Follow-up

    0 infractions

  38. Required

    4 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  39. Required

    4 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Separate hand washing basin provided for food handlers s.20(1)(c)
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
      • Ensure all food is protected from potential contamination and adulteration
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
      • Store foods in containers that can be readily cleaned and sanitized
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
  40. Required

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  41. Required

    1 infraction

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
  42. Required

    1 infraction

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
  43. Required

    3 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  44. Required

    2 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage

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