Smitty's Restaurant

305 Grand Ave W, Chatham ON N7L 1C3 · Restaurant

45 inspections

1. RequiredMar 25, 2026

   1 infraction

   • Premises is adequately protected against the entry and harbourage of pests s. 13
     • Ensure the premises is adequately protected against the entry of pests
2. RequiredNov 28, 2025

   0 infractions

3. RequiredAug 28, 2025

   2 infractions

   • 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 kept adequately supplied with soap and paper towel dispensers
   • Observed certified Food Handler employee working 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
4. RequiredMar 20, 2025

   0 infractions

5. RequiredOct 21, 2024

   7 infractions

   • General housekeeping is satisfactory s. 7(1)e, f
     • Maintain the premises in a clean and sanitary condition
   • 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
   • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
     • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
   • Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
     • Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
   • Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
     • Ensure that potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours
   • All food is protected from contamination and adulteration s. 26(1)
   • Observed certified Food Handler employee working 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
6. RequiredAug 26, 2024

   2 infractions

   • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
     • Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
   • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
7. RequiredJan 11, 2024

   4 infractions

   • General housekeeping is satisfactory s. 7(1)e, f
   • 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
   • Cloths/towels used for cleaning, drying, or polishing utensils or cleaning food contact surfaces are in good repair, clean, and used for no other purpose s. 16 a, b, c
     • Ensure cloths/towels used for cleaning, drying, or polishing utensils or cleaning food contact surfaces are in good repair
     • Ensure cloths/towels used for cleaning, drying, or polishing utensils or cleaning food contact surfaces are clean
     • Ensure cloths/towels used for cleaning, drying, or polishing utensils or cleaning food contact surfaces are used for no other purpose
   • Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
8. Follow-upOct 19, 2023

   0 infractions

9. RequiredSep 12, 2023

   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
     • Ensure floors are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
   • 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 kept in good repair
   • Premises is adequately protected against the entry and harbourage of pests s. 13
     • Maintain records of all pest control measures that are undertaken in the premises
     • Retain pest control records for at least one year
   • All food is protected from contamination and adulteration s. 26(1)
     • Store all food off the floor
   • Observed certified Food Handler employee working 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
10. RequiredJul 6, 2023

    4 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
      • Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
    • 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
    • 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
11. RequiredApr 27, 2023

    4 infractions

    • Premises is adequately protected against the entry and harbourage of pests s. 13
    • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
      • Store all food off the floor
12. RequiredDec 6, 2022

    1 infraction

    • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
13. RequiredAug 18, 2022

    2 infractions

    • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
14. RequiredApr 6, 2022

    2 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
    • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
      • Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
15. RequiredNov 25, 2021

    2 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
    • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
      • Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
16. RequiredAug 11, 2021

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure ceilings are kept clean and in good repair
    • Observed certified Food Handler employee working 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
      • Maintain copies of valid food handler certificates from certified staff on site at all times
17. RequiredApr 14, 2021

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure ceilings are kept clean and in good repair
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Maintain copies of valid food handler certificates from certified staff on site at all times
18. RequiredDec 14, 2020

    4 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure ceilings are kept clean and in good repair
    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • 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
    • All food is protected from contamination and adulteration s. 26(1)
      • Store all food off the floor
19. RequiredAug 27, 2020

    1 infraction

    • 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
20. RequiredDec 17, 2019

    0 infractions

21. Follow-upDec 10, 2019

    1 infraction

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
22. RequiredDec 2, 2019

    2 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • Observed certified Food Handler employee working 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
23. Follow-upSep 13, 2019

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
24. RequiredAug 7, 2019

    4 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure ceilings are kept clean and in good repair
    • Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
      • Construct/arrange furniture, equipment, and appliances in such a way as to permit thorough cleaning of the premises
    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • Observed certified Food Handler employee working 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. Follow-upMar 29, 2019

    2 infractions

    • Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
26. RequiredMar 21, 2019

    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.
27. RequiredNov 13, 2018

    2 infractions

    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
    • All food is protected from contamination and adulteration. s. 26(1)
28. RequiredAug 20, 2018

    2 infractions

    • 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.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Cover all food in storage.
      • Store all food off the floor.
29. RequiredApr 18, 2018

    0 infractions

30. RequiredNov 27, 2017

    1 infraction

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
31. RequiredAug 15, 2017

    2 infractions

    • 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
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
32. RequiredApr 18, 2017

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
33. RequiredDec 7, 2016

    0 infractions

34. RequiredAug 24, 2016

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure ceilings are kept clean and in good repair
35. RequiredApr 19, 2016

    2 infractions

    • 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 foods in containers that can be readily cleaned and sanitized
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Remove ice build up from freezer units
36. RequiredDec 7, 2015

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure ceilings are kept clean and in good repair
37. RequiredJul 14, 2015

    4 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
      • Cover all food in storage
    • Toxic / poisonous substances (chemicals/pesticides) to be stored separately from food s.63
      • Store all toxic / poisonous substances below / separate from food
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure ceilings are kept clean and in good repair
    • General housekeeping is satisfactory s.59(h)
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
38. Follow-upMay 6, 2015

    0 infractions

39. RequiredApr 22, 2015

    3 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide hot and cold running water in a basin for hand washing in food preparation area
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
    • 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
40. RequiredNov 27, 2014

    0 infractions

41. RequiredAug 8, 2014

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
42. RequiredMar 3, 2014

    6 infractions

    • Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours s.33
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
    • Food is cooled from 20°C (68°F) to 4°C (40°F) within 4 hours s.33
      • Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Displayed food must be enclosed in a manner to prevent contamination
      • Cover all food in storage
    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
43. RequiredNov 14, 2013

    2 infractions

    • Proper storage of clean utensils (including single service utensils) s.81
      • Store utensils in manner preventing contamination
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
44. RequiredJul 22, 2013

    3 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with toilet paper
      • Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
45. RequiredMar 7, 2013

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage