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Arnprior Heritage Child Care Centre

57 McLachlin St S., Arnprior ON K7S 2Z1 · Child Care Facility

Official record from Renfrew County →

Inspection summary

Arnprior Heritage Child Care Centre has been inspected 5 times by Renfrew County and District Health Unit since December 5, 2024. The most recent inspection, on July 22, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 5 times across 3 separate inspections, most recently on July 24, 2025. For example: Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded once on July 22, 2026. For example: Handwashing stations used only for the washing of employee hands

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on December 5, 2024. For example: Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 22, 2026. For example: Sanitary facilities kept in good repair and equipped with necessary supplies

About this data

These results come from Renfrew County and District Health Unit, 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.

5 inspections

  1. Required

    2 infractions

    • Handwashing stations used only for the washing of employee hands
      • Ensure handwashing station is used only for handwashing.
    • Sanitary facilities kept in good repair and equipped with necessary supplies
      • Ensure every sanitary facility is equipped with a constant supply of hot and cold running water.
  2. Required

    0 infractions

  3. Required

    2 infractions

    • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
    • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose
  4. Required

    1 infraction

    • Sanitize test kit is readily available for verifying concentration of other sanitizing agents approved for use by Health Canada/CFIA
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent used in the food premise.
  5. Required

    3 infractions

    • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
      • Provide refrigeration units with accurate indicating thermometers that are easily readable
    • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
      • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
      • Quaternary ammonium compound solution must be a minimum 200 parts per million at 24°C or greater for at least 45 seconds.
    • Sanitize test kit is readily available for verifying concentration of other sanitizing agents approved for use by Health Canada/CFIA
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent used in the food premise.

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