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Chartwell Richmond Woods Retirement Community

200 North Centre Road, London Ontario N5X 0B1 · Retirement Home

14 inspections

  1. Required

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
  2. Required

    1 infraction

    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to sanitize utensils using agent approved for intended purpose
  3. Required

    0 infractions

  4. Required

    1 infraction

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
  5. Required

    0 infractions

  6. Required

    2 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Required

    0 infractions

  10. Follow-up

    0 infractions

  11. Required

    1 infraction

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
  12. Required

    3 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
    • Food is protected from contamination and adulteration
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
  13. Required

    2 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
  14. Required

    1 infraction

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding