Southside Tap & Grille

936 Charing Cross Road, Chatham ON N7M 5K4 · Restaurant

Inspection summary

Southside Tap & Grille has been inspected 54 times by Chatham-Kent Public Health since February 12, 2013. The most recent inspection, on August 28, 2026, recorded 3 infractions.

10 of 54 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

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 19 times across 16 separate inspections, most recently on December 20, 2024. For example: All food is protected from contamination and adulteration s. 26(1)
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 18 times across 14 separate inspections, most recently on July 25, 2024. For example: Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
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 17 times across 14 separate inspections, most recently on May 5, 2022. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 14 times across 14 separate inspections, most recently on April 8, 2026. For example: Premises is adequately protected against the entry and harbourage of pests s. 13
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 4 times across 4 separate inspections, most recently on April 2, 2015. For example: Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)

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.

54 inspections

RequiredAug 28, 2026
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
- Premises is provided with a supply of potable water adequate for the operation of the premises s. 7(3)a, b
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
RequiredApr 8, 2026
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
  - Ensure walls are kept clean and in good repair
- 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 hot and cold running water
- Premises is adequately protected against the entry and harbourage of pests s. 13
  - Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
RequiredNov 19, 2025
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
  - Ensure floors are kept clean and in good repair
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- Premises is adequately protected against the entry and harbourage of pests s. 13
  - Ensure the premises is adequately protected against the entry of pests
RequiredAug 26, 2025
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 walls are kept clean and in good repair
- 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
RequiredMar 26, 2025
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
  - Ensure walls are kept clean and in good repair
RequiredDec 20, 2024
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- 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 food is protected from contamination and adulteration s. 26(1)
RequiredJul 25, 2024
5 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- 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).
- Single-service containers and articles are protected from contamination s. 7(1)h
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
RequiredApr 29, 2024
8 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- 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
- 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 free from cracks, crevices, and open seams
- Single-service containers and articles are protected from contamination s. 7(1)h
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
  - Ensure wash/rinse water is sufficiently clean
  - Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  - Provide sufficient detergent or chemicals for washing and sanitizing
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- All food is protected from contamination and adulteration s. 26(1)
  - Cover all food in storage
RequiredDec 21, 2023
10 infractions
- The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
  - Food seized and discarded
- 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
- General housekeeping is satisfactory s. 7(1)e, f
  - Maintain the premises in a clean and sanitary condition
- 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
- 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 free from cracks, crevices, and open seams
- Premises is adequately protected against the entry and harbourage of pests s. 13
  - Ensure the premises is adequately protected against the entry of pests
  - Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
- Single-service containers and articles are protected from contamination s. 7(1)h
- 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
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- All food is protected from contamination and adulteration s. 26(1)
RequiredAug 31, 2023
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
- 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
- All food is protected from contamination and adulteration s. 26(1)
RequiredApr 28, 2023
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
- 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
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
  - Maintain ventilation system to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat
RequiredDec 21, 2022
7 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
- 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).
  - Provide a hand washing station in a convenient location for access by food handlers
  - Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Premises is adequately protected against the entry and harbourage of pests s. 13
- 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
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
  - Equip sanitary facilities with a constant supply of hot and cold running water
- All food is protected from contamination and adulteration s. 26(1)
  - Ensure all food is protected from contamination and adulteration
RequiredAug 16, 2022
6 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
- General housekeeping is satisfactory s. 7(1)e, f
- 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
- Premises is adequately protected against the entry and harbourage of pests s. 13
  - Ensure the premises is adequately protected against the entry of pests
- 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
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
Follow-upMay 5, 2022
4 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
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
RequiredApr 28, 2022
4 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
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  - Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
RequiredDec 13, 2021
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
- 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).
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
  - Provide sufficient detergent or chemicals for washing and sanitizing
Follow-upSep 1, 2021
3 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 kept adequately supplied with soap and paper towel dispensers
  - Ensure hand washing stations are used only for employee hand washing
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  - Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
RequiredAug 25, 2021
11 infractions
- The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
  - Food seized and discarded
- 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
- 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).
  - Provide a hand washing station in a convenient location for access by food handlers
  - Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
  - Ensure hand washing stations are used only for employee hand washing
- 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
- Single-service containers and articles are protected from contamination s. 7(1)h
  - Ensure single-service containers and articles are kept in such a manner and place as to prevent contamination
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
  - Ensure multi-service articles are cleaned and sanitized after each use
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  - Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  - Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 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
- All food is protected from contamination and adulteration s. 26(1)
RequiredDec 17, 2020
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
  - Ensure floors are kept clean and in good repair
- 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
Follow-upSep 10, 2020
0 infractions
RequiredAug 24, 2020
4 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
  - Ensure hand washing stations are used only for employee hand washing
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  - Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  - Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
- All food is protected from contamination and adulteration s. 26(1)
  - Cover all food in storage
- All food handlers practice good personal hygiene s. 33(1)
  - Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
RequiredDec 18, 2019
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
- 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
  - 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 clean
- 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
- 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
  - Certificate or certification card must be dated within 5 years to be valid
RequiredMay 28, 2019
3 infractions
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
  - Ensure floors are kept clean and in good repair.
- 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.
  - Ensure hand washing stations are used only for employee hand washing.
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
  - Ensure wash water is maintained at a temperature between 60°C and 71°C.
  - Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds.
  - Provide sufficient detergent or chemicals for washing and sanitizing.
RequiredDec 11, 2018
5 infractions
- Premises is provided with a supply of potable water adequate for the operation of the premises. s. 7(3)a, b
  - Provide hot and cold running water under pressure in food preparation area.
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
  - Ensure wash water is maintained at a temperature between 60°C and 71°C.
- Toxic/poisonous substances are stored separately from food. s. 23
  - Ensure all toxic/poisonous substances are stored separately/beneath food, food contact surfaces, and utensils.
- Sanitary facilities are kept sanitary, properly equipped, and in good repair. s. 25
  - Equip sanitary facilities with a constant supply of hot and cold running water.
- 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.
Follow-upApr 20, 2018
0 infractions
Follow-upFeb 23, 2018
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
RequiredJan 26, 2018
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Ensure floors are kept clean and in good repair
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
Follow-upNov 6, 2017
0 infractions
Follow-upNov 2, 2017
2 infractions
- 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
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
  - Ensure all surfaces are clean and maintained in good repair
RequiredOct 31, 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
Follow-upJul 5, 2017
0 infractions
Follow-upJun 19, 2017
0 infractions
RequiredJun 12, 2017
2 infractions
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
  - Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Lighting adequate for food preparation and cleaning s.13
  - Ensure lighting has protective covers in place
Follow-upJan 24, 2017
0 infractions
RequiredJan 19, 2017
1 infraction
- Lighting adequate for food preparation and cleaning s.13
  - Ensure lighting has protective covers in place
  - Provide adequate lighting for food preparation and cleaning
RequiredOct 31, 2016
2 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
  - Provide an easily readable, accurate indicating thermometer to check storage
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
  - Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
Follow-upJun 14, 2016
0 infractions
Follow-upJun 7, 2016
0 infractions
RequiredJun 2, 2016
2 infractions
- 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
- Separate hand washing basin provided for food handlers s.20(1)(c)
  - Ensure hand wash basin is only used for handwashing
RequiredJan 18, 2016
1 infraction
- Lighting adequate for food preparation and cleaning s.13
  - Ensure lighting has protective covers in place
  - Provide adequate lighting for food preparation and cleaning
RequiredNov 10, 2015
0 infractions
RequiredNov 9, 2015
2 infractions
- 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
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
  - Provide an easily readable, accurate indicating thermometer to check storage
Follow-upJul 15, 2015
2 infractions
- 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
- 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
RequiredJul 15, 2015
4 infractions
- 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
- Separate raw foods from ready-to-eat foods during storage and handling s.26
  - Store raw foods separate and below cooked / ready-to-eat foods
- 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
Follow-upMay 15, 2015
0 infractions
Follow-upApr 16, 2015
2 infractions
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
  - Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- 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
RequiredApr 2, 2015
5 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
  - Provide soap in a dispenser at hand basin in the food preparation area
- 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
  - Store foods in containers that can be readily cleaned and sanitized
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
  - Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- 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 ceilings are kept clean and in good repair
  - Ensure walls are kept clean and in good repair
- General housekeeping is satisfactory s.59(h)
  - Maintain the premises in a clean and sanitary condition
RequiredSep 18, 2014
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
  - Provide soap in a dispenser at hand basin in the food preparation area
  - Provide paper towels in a dispenser at hand basin in food preparation area
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
  - Equip facility with liquid soap in a dispenser
  - Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
  - Contact licensed pest control operator for insect / rodent / pest treatment and control
RequiredJun 18, 2014
3 infractions
- Liquid wastes handled and collected in sanitary manner s.57(3)
  - Dispose of liquid waste in a sanitary manner
- 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
RequiredFeb 20, 2014
5 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
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
  - Maintain refridgeration unit in a clean & sanitary manner
- Liquid wastes handled and collected in sanitary manner s.57(3)
  - Dispose of liquid waste in a sanitary manner
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
  - Contact licensed pest control operator for insect / rodent / pest treatment and control
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors are kept clean and in good repair
RequiredNov 8, 2013
4 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
  - Provide soap in a dispenser at hand basin in the food preparation area
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
  - 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 floors, walls, and ceilings are tight, smooth, and non-absorbent
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors 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
Follow-upJul 12, 2013
2 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
  - Ensure refrigeration unit is maintained in good repair
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Ensure floors are kept clean and in good repair
RequiredJul 2, 2013
8 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
  - Provide soap in a dispenser at hand basin in the food preparation area
  - Provide paper towels in a dispenser at hand basin in food preparation area
- Separate raw foods from ready-to-eat foods during storage and handling s.26
  - Store raw foods separate and below cooked / ready-to-eat foods
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
  - Ensure refrigeration unit is maintained in good repair
- 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
  - Keep cloths clean, in good repair, and restricted to a single task
  - 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)
  - Ensure floors are kept clean and in good repair
- General housekeeping is satisfactory s.59(h)
  - Maintain the premises in a clean and sanitary condition
- Mechanical ventilation operable where required s.15
  - Ventilation system requires thorough cleaning
RequiredFeb 12, 2013
2 infractions
- Separate raw foods from ready-to-eat foods during storage and handling s.26
  - Store raw foods separate and below cooked / ready-to-eat foods
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Ensure floors are kept clean and in good repair

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Southside Tap & Grille

Inspection summary

What these findings mean

Protecting food from contaminationHigher risk

Cleaning and sanitizingHigher risk

Food temperature controlHigher risk

PestsHigher risk

Handwashing and staff hygieneHigher risk

About this data

54 inspections

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