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Simply House

10 Main St W, Grand Bend ON N0M 1T0 · Food Take Out / Food Court Vendor

Official record from Lambton →

Inspection summary

Simply House has been inspected 4 times by Lambton Public Health since November 5, 2024. The most recent inspection, on July 28, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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 2 times across 2 separate inspections, most recently on August 26, 2025. For example: Raw food products are separated from ready-to-eat food products during storage and handling.

  • 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 once on November 5, 2024. For example: Food is held at 4°C (40°F) or less.

  • 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 8 times across 4 separate inspections, most recently on July 28, 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.

4 inspections

  1. Required

    2 infractions

    • Lighting is adequate for food preparation and cleaning.
      • Fail to provide adequate lighting for food preparation and cleaning.
    • General housekeeping is satisfactory.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.
  2. Required

    3 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.
    • Floors are clean and in good repair.
      • Fail to ensure floor of food-handling room is kept clean and in good repair.
    • General housekeeping is satisfactory.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.
  3. Follow-up

    2 infractions

    • Floors are clean and in good repair.
      • Fail to ensure floor of food-handling room is kept clean and in good repair.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.
  4. Required

    4 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.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in storage or on display with a food grade cover.
    • Floors are clean and in good repair.
      • Fail to ensure premises is cleaned / swept to prevent food contamination.
    • General housekeeping is satisfactory.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.

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