Ultimate Sports Bar

304 St. Clair St., Chatham ON N7L 3K1 · Restaurant

28 inspections

1. RequiredApr 9, 2026

   0 infractions

2. RequiredNov 5, 2025

   3 infractions

   • General housekeeping is satisfactory s. 7(1)e, f
     • Maintain the premises in a clean and sanitary condition
   • 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
   • 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
     • Ensure 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
3. RequiredAug 21, 2025

   2 infractions

   • General housekeeping is satisfactory s. 7(1)e, f
     • Maintain the premises in a clean and sanitary condition
   • 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
4. RequiredApr 25, 2025

   2 infractions

   • General housekeeping is satisfactory s. 7(1)e, f
     • Maintain the premises in a clean and sanitary condition
   • 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
     • Ensure iodine concentration is at least 25 ppm at 24°C or greater for at least 45 seconds
5. Follow-upDec 19, 2024

   2 infractions

   • 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
   • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
     • Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
6. RequiredDec 13, 2024

   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
   • 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
   • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
   • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
     • Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
7. Follow-upSep 4, 2024

   1 infraction

   • 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
8. RequiredAug 28, 2024

   3 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
   • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
     • Ensure sanitary facilities are kept clean
9. Follow-upMay 1, 2024

   1 infraction

   • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
10. Follow-upApr 25, 2024

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
11. RequiredApr 24, 2024

    4 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • 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
    • Toxic/poisonous substances are stored separately from food s. 23
      • Ensure all toxic/poisonous substances are kept in container bearing identifying label
      • Ensure all toxic/poisonous substances are used in a manner to prevent contamination of food and food contact surfaces
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
12. Follow-upDec 20, 2023

    2 infractions

    • 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
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
13. RequiredDec 18, 2023

    7 infractions

    • 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).
    • 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
    • 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
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
      • Equip sanitary facilities with liquid soap in a dispenser
    • 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
    • Only Grade A or B eggs of domestic hens are present s. 47(1)
      • Only Grade A or B eggs of domestic hens are permitted
14. Follow-upAug 23, 2023

    0 infractions

15. RequiredAug 18, 2023

    5 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • 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
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
    • 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
      • 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
    • 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
16. RequiredApr 20, 2023

    5 infractions

    • 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
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure wash/rinse water is sufficiently clean
    • 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
    • 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
17. RequiredDec 1, 2022

    6 infractions

    • 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
    • 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
    • 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
    • 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
18. Follow-upSep 2, 2022

    2 infractions

    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
    • Observed certified Food Handler employee working at time of inspection s. 32
19. RequiredAug 26, 2022

    5 infractions

    • 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).
    • 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
      • Ensure sanitary facilities are kept clean
      • Equip sanitary facilities with liquid soap in a dispenser
    • 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
20. RequiredApr 22, 2022

    4 infractions

    • 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 hot and cold running water
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
      • Equip sanitary facilities with liquid soap in a dispenser
      • Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
    • 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
21. RequiredDec 21, 2021

    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
    • 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
    • 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
22. RequiredJun 17, 2021

    2 infractions

    • 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
    • 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
23. Follow-upDec 7, 2020

    0 infractions

24. RequiredDec 1, 2020

    1 infraction

    • 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
25. Follow-upSep 11, 2020

    1 infraction

    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
26. RequiredAug 25, 2020

    4 infractions

    • 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
    • Food that is intended to be held in a frozen state is kept in a frozen state until sold or prepared for use s. 28
      • Ensure food that is intended to be held in a frozen state is kept in a frozen state until sold or prepared for use
    • Observed certified Food Handler employee working at time of inspection s. 32
27. RequiredNov 14, 2019

    0 infractions

28. RequiredJul 30, 2019

    2 infractions

    • 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
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25