Stephen's II Restaurant

15 Talbot Street W, Blenheim ON N0P 1A0 · Restaurant

Inspection summary

Stephen's II Restaurant has been inspected 51 times by Chatham-Kent Public Health since January 31, 2013. The most recent inspection, on August 26, 2026, found no infractions.

15 of 51 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 11 times across 11 separate inspections, most recently on August 21, 2020. 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 7 times across 7 separate inspections, most recently on April 9, 2026. For example: Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
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 3 times across 2 separate inspections, most recently on August 29, 2018. For example: Food is held at 4°C (40°F) or less. s. 27(1) a
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 35 times across 29 separate inspections, most recently on April 9, 2026. For example: Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 15 times across 15 separate inspections, most recently on August 14, 2025. For example: All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8

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.

51 inspections

RequiredAug 26, 2026
0 infractions
Follow-upApr 16, 2026
0 infractions
RequiredApr 9, 2026
3 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 hot and cold running water
- 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
  - Equip sanitary facilities with a constant supply of hot and cold running water
RequiredDec 3, 2025
1 infraction
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
RequiredAug 14, 2025
2 infractions
- 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
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
RequiredApr 10, 2025
2 infractions
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
RequiredDec 12, 2024
0 infractions
RequiredAug 27, 2024
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
  - Ensure the mechanical dishwasher is equipped with an easily readable thermometer that shows wash and rinse temperatures
RequiredApr 10, 2024
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
RequiredNov 29, 2023
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
  - 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 of such form and material that they can be readily cleaned and sanitized
RequiredAug 30, 2023
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
RequiredApr 20, 2023
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
- 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
RequiredDec 15, 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
- 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
RequiredAug 19, 2022
1 infraction
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
RequiredApr 7, 2022
0 infractions
RequiredNov 10, 2021
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
RequiredAug 18, 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 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 of sound and tight construction
  - Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
RequiredApr 28, 2021
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
RequiredDec 16, 2020
0 infractions
RequiredAug 21, 2020
4 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
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- 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
- 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
RequiredDec 12, 2019
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, walls, and ceilings are tight, smooth, and non-absorbent
- 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 of such form and material that they can be readily cleaned and sanitized
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
- All food is protected from contamination and adulteration s. 26(1)
  - Cover all food in storage
RequiredAug 20, 2019
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
  - 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 of such form and material that they can be readily cleaned and sanitized
- All food is protected from contamination and adulteration s. 26(1)
  - Cover all food in storage
RequiredApr 30, 2019
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.
  - 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.
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent.
- General housekeeping is satisfactory. s. 7(1)e, f
- 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 of sound and tight construction.
  - Ensure all equipment, utensils, and surfaces are kept in good repair.
  - Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized.
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams.
- All food is protected from contamination and adulteration. s. 26(1)
  - Cover all food in storage.
RequiredDec 14, 2018
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 ceilings are kept clean and in good repair.
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent.
- 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 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 of sound and tight construction.
  - Ensure all equipment, utensils, and surfaces are kept in good repair.
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams.
Follow-upAug 31, 2018
0 infractions
RequiredAug 29, 2018
6 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.
  - Ensure walls 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.
  - Remove all materials not associated with the daily operation of food premises.
- 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 of sound and tight construction.
  - Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized.
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams.
- 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.
- 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)
  - Ensure all food is protected from contamination and adulteration.
  - Cover all food in storage.
  - Store all food off the floor.
RequiredFeb 22, 2018
0 infractions
RequiredFeb 14, 2018
2 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
  - 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
- 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
RequiredOct 19, 2017
0 infractions
RequiredAug 21, 2017
0 infractions
RequiredFeb 24, 2017
0 infractions
Follow-upFeb 1, 2017
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
RequiredJan 25, 2017
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)
RequiredSep 16, 2016
0 infractions
RequiredSep 9, 2016
1 infraction
- 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
Follow-upMay 18, 2016
0 infractions
RequiredMay 11, 2016
2 infractions
- 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
- General housekeeping is satisfactory s.59(h)
  - Remove all materials not associated with the daily operation of food premises
Follow-upJan 21, 2016
0 infractions
RequiredJan 8, 2016
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
- 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
- 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-upSep 30, 2015
3 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
  - Ensure hand wash basin is only used for handwashing
- 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
- 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
RequiredSep 3, 2015
1 infraction
- 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-upAug 18, 2015
1 infraction
- 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
RequiredAug 5, 2015
1 infraction
- 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
  - Ensure all food is protected from potential contamination and adulteration
Follow-upApr 22, 2015
2 infractions
- 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
  - Maintain cupboards/shelving in a clean and sanitary manner
  - Ensure refrigeration unit is maintained in good repair
  - Maintain refridgeration unit in a clean & 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
  - Ensure walls are kept clean and in good repair
  - Ensure floors are kept clean and in good repair
RequiredApr 7, 2015
3 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
  - Cover all food in storage
- 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
  - Maintain cupboards/shelving in a clean and sanitary manner
  - Remove ice build up from freezer units
  - Ensure refrigeration unit is maintained in good repair
  - Maintain refridgeration unit in a clean & 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
  - Ensure walls are kept clean and in good repair
  - Ensure floors are kept clean and in good repair
RequiredNov 7, 2014
2 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
  - Defrost freezer
- 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
RequiredAug 14, 2014
1 infraction
- General housekeeping is satisfactory s.59(h)
  - Remove all materials not associated with the daily operation of food premises
RequiredFeb 6, 2014
2 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
- 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
RequiredNov 15, 2013
1 infraction
- 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
RequiredAug 21, 2013
0 infractions
RequiredJan 31, 2013
0 infractions

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Stephen's II Restaurant

Inspection summary

What these findings mean

Protecting food from contaminationHigher risk

Cleaning and sanitizingHigher risk

Food temperature controlHigher risk

Building, plumbing and upkeepLower risk

Equipment and utensilsLower risk

About this data

51 inspections

Nearby inspected facilities