Your Place

118 Christina Street N, Sarnia ON N7T 5T6 · Restaurant

9 inspections

1. Follow-upJun 30, 2026

   1 infraction

   • Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours and from 20°C (68°F) to 4°C (40°F) within 4 hours.
     • Fail to cool hazardous foods by dividing into smaller quantities, stirring and using ice-water bath and/or refrigeration.
2. RequiredJun 23, 2026

   3 infractions

   • Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours and from 20°C (68°F) to 4°C (40°F) within 4 hours.
     • Fail to cool hazardous foods by dividing into smaller quantities, stirring and using ice-water bath and/or refrigeration.
   • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
     • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
   • There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
     • Fail to ensure a Certified Food Handler was present during the inspection.
3. Follow-upJan 30, 2026

   0 infractions

4. Follow-upJan 29, 2026

   3 infractions

   • There is a constant supply of potable hot and cold running water under pressure.
     • Fail to provide hot and cold running water under pressure for hand washing.
   • Ceilings are clean and in good repair
     • Fail to ensure food premise is maintained in a manner that permits proper cleaning / sanitary maintenance of ceilings.
   • Lighting is adequate for food preparation and cleaning.
     • Fail to ensure that light(s) are appropriately covered.
5. RequiredJan 21, 2026

   4 infractions

   • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
     • Fail to cover or enclose all food in a manner to prevent contamination.
     • Fail to store food off the floor to prevent contamination.
   • Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (NSF/ANSI Standard 3 Dishwasher).
     • Fail to ensure chlorine sanitizer concentration is at least 50 parts per million at 49°C or greater for at least 45 seconds.
   • Ceilings are clean and in good repair
     • Fail to ensure food premise is maintained in a manner that permits proper cleaning / sanitary maintenance of ceilings.
   • Lighting is adequate for food preparation and cleaning.
     • Fail to ensure that light(s) are appropriately covered.
6. Follow-upAug 1, 2025

   3 infractions

   • Raw food products are separated from ready-to-eat food products during storage and handling.
     • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
   • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
     • Fail to store food off the floor to prevent contamination.
   • Lighting is adequate for food preparation and cleaning.
     • Fail to ensure that light(s) are appropriately covered.
7. RequiredJul 30, 2025

   8 infractions

   • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
     • Fail to ensure hazardous food items are not kept in the temperature danger zone for no more than two hours, including during periods of time necessary for the preparation, processing and manufacturing of food.
   • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
     • Fail to cover or enclose all food in a manner to prevent contamination.
   • Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (NSF/ANSI Standard 3 Dishwasher).
     • Fail to ensure chlorine sanitizer concentration is at least 50 parts per million at 49°C or greater for at least 45 seconds.
   • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
   • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
     • Signs of infestation were observed.
     • Fail to ensure premise is kept free of conditions that may lead to the harbouring or breeding of pests.
   • Lighting is adequate for food preparation and cleaning.
   • General housekeeping is satisfactory.
     • Fail to maintain the premise in a clean and sanitary condition.
     • Fail to remove all materials that are not associated with the daily operation of the food premise.
   • Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
     • Fail to supply washroom facility with liquid soap in a dispenser.
8. RequiredFeb 19, 2025

   5 infractions

   • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
     • Fail to cover or enclose all food in storage or on display with a food grade cover.
     • Fail to store food off the floor to prevent contamination.
   • Food products are from an approved source and records are maintained.
     • Fail to ensure food products originate from an inspected facility.
   • There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
     • Fail to ensure a Certified Food Handler was present during the inspection.
   • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
     • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
   • Lighting is adequate for food preparation and cleaning.
     • Fail to ensure that light(s) are appropriately covered.
9. RequiredJul 11, 2024

   3 infractions

   • Raw food products are separated from ready-to-eat food products during storage and handling.
     • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
   • Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (NSF/ANSI Standard 3 Dishwasher).
     • Fail to ensure chlorine sanitizer concentration is at least 50 parts per million at 49°C or greater for at least 45 seconds.
   • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
     • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.