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Christ The King Catholic School

227 Thomas Ave, Wallaceburg ON N8A 2B9 · School Nourishment Program

Official record from Chatham-Kent →

Inspection summary

Christ The King Catholic School has been inspected 7 times by Chatham-Kent Public Health since November 7, 2013. The most recent inspection, on October 27, 2025, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 4 separate inspections, most recently on April 24, 2019. For example: Thermometers are used to verify preparation and storage temperatures of potentially hazardous foods. s. 30 (b)

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on April 24, 2019. For example: Mechanical dishwasher is properly constructed, designed, and maintained. s. 20

About this data

These results come from Chatham-Kent Public Health, 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.

7 inspections

  1. Required

    0 infractions

  2. Required

    2 infractions

    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
    • Thermometers are used to verify preparation and storage temperatures of potentially hazardous foods. s. 30 (b)
  3. Required

    0 infractions

  4. Required

    2 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
  5. Required

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
    • Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
  6. Required

    2 infractions

    • 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
  7. Required

    1 infraction

    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
      • Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair

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