Zee's Bistro

773 St Clair Street, Chatham ON N7M 5J7 · Restaurant

36 inspections

1. RequiredJun 26, 2026

   1 infraction

   • 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
2. RequiredDec 16, 2025

   0 infractions

3. RequiredJun 27, 2025

   0 infractions

4. RequiredDec 10, 2024

   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
5. RequiredJun 18, 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
6. RequiredDec 19, 2023

   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
   • 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
   • 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
7. RequiredJun 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
     • Ensure walls are kept clean and in good repair
   • 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
8. RequiredDec 8, 2022

   2 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 used only for employee hand washing
9. ComplaintAug 25, 2022

   0 infractions

10. RequiredJun 30, 2022

    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
11. RequiredJun 30, 2021

    1 infraction

    • 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
12. Follow-upSep 23, 2020

    1 infraction

    • All food is processed in a manner that makes the food safe to eat s. 26 (2, 3, 4, 5)
      • Ensure all food is processed in a manner that makes the food safe to eat
13. RequiredSep 18, 2020

    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 used only for employee hand washing
    • All food is processed in a manner that makes the food safe to eat s. 26 (2, 3, 4, 5)
      • Ensure all food is processed in a manner that makes the food safe to eat
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
14. Follow-upDec 2, 2019

    0 infractions

15. RequiredNov 21, 2019

    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
16. RequiredApr 25, 2019

    1 infraction

    • 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.
17. RequiredDec 4, 2018

    0 infractions

18. RequiredAug 28, 2018

    1 infraction

    • 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.
19. RequiredApr 16, 2018

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
20. RequiredNov 30, 2017

    1 infraction

    • 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
21. RequiredAug 25, 2017

    1 infraction

    • handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Provide soap in a dispenser at hand basin in the food preparation area
22. RequiredMar 9, 2017

    0 infractions

23. Follow-upNov 23, 2016

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
24. Follow-upNov 21, 2016

    2 infractions

    • Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
25. RequiredNov 17, 2016

    4 infractions

    • Proper storage of clean utensils (including single service utensils) s.81
      • Protect single-service utensils from contamination
    • 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)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • General housekeeping is satisfactory s.59(h)
      • Maintain the premises in a clean and sanitary condition
26. RequiredJul 27, 2016

    3 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
      • Hot holding units are not to be used for cooking or re-heating
    • Washing hands thoroughly before and after handling food s.65(1)(e)
      • Ensure employees wash hands before commencing work
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
27. RequiredApr 13, 2016

    4 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure a properly maintained shield/canopy is provided over cooking equipment
    • 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
      • Keep cloths clean, in good repair, and restricted to a single task
    • 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
28. RequiredNov 24, 2015

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure a properly maintained shield/canopy is provided over cooking equipment
      • Maintain refridgeration unit in a clean & sanitary manner
    • 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)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
29. RequiredJul 13, 2015

    0 infractions

30. RequiredJan 8, 2015

    2 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
    • 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
31. RequiredSep 15, 2014

    3 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure a properly maintained shield/canopy is provided over cooking equipment
    • 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
32. RequiredMay 28, 2014

    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
    • 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
33. RequiredFeb 19, 2014

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • 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
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
34. RequiredSep 17, 2013

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure a properly maintained shield/canopy is provided over cooking equipment
35. RequiredJul 30, 2013

    1 infraction

    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
36. RequiredFeb 13, 2013

    0 infractions