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Speed D Mart

504 Bloomfield Rd, Chatham ON N7M 5J5 · Food Store/Food Sales (Convenience/Variety)

Official record from Chatham-Kent →

Inspection summary

Speed D Mart has been inspected 16 times by Chatham-Kent Public Health since December 4, 2013. The most recent inspection, on March 26, 2026, recorded 1 infraction.

3 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 7 separate inspections, most recently on March 26, 2026. 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 2 times across 2 separate inspections, most recently on July 25, 2023. 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 2 times across 2 separate inspections, most recently on January 8, 2015. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests s.11

  • 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 14 times across 10 separate inspections, most recently on July 25, 2024. For example: All food within the premises has been obtained from a source that is subject to inspection (unless otherwise permitted) s. 29

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.

16 inspections

  1. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Store all food off the floor
  2. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Store all food off the floor
  3. Required

    2 infractions

    • All food within the premises has been obtained from a source that is subject to inspection (unless otherwise permitted) s. 29
    • All food is protected from contamination and adulteration s. 26(1)
  4. Required

    1 infraction

    • 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
  5. Required

    1 infraction

    • 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
  6. Required

    0 infractions

  7. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
      • Ensure ceilings are kept clean and in good repair.
  8. Follow-up

    0 infractions

  9. Follow-up

    2 infractions

    • General housekeeping is satisfactory. s. 7(1)e, f
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair. s. 25
  10. Required

    3 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.
    • 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.
      • Equip facilities with a method of hand drying that uses single-service towels or a hot air dryer.
    • 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.
  11. Required

    1 infraction

    • 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
  12. Required

    0 infractions

  13. Required

    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
    • 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
  14. Follow-up

    3 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
    • 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
    • General housekeeping is satisfactory s.59(h)
      • Remove all materials not associated with the daily operation of food premises
  15. Required

    5 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
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with hot and cold running water
    • 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
    • General housekeeping is satisfactory s.59(h)
      • Remove all materials not associated with the daily operation of food premises
    • The premises is operated and maintained free from every condition that may be a health hazard s.11(a)
      • Evidence of significant insect / rodent infestation
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
  16. Required

    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
    • General housekeeping is satisfactory s.59(h)
      • Remove all materials not associated with the daily operation of food premises

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