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Community Support Services - Adult Day Program

167 Centre St, Shelburne ON L0N 1S4 · Community Kitchen

Official record from Wellington-Dufferin-Guelph →

Inspection summary

Community Support Services - Adult Day Program has been inspected 3 times by Wellington-Dufferin-Guelph Public Health since January 16, 2026. The most recent inspection, on March 26, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions.

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.

  • 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 2 times on January 16, 2026. For example: Manual dishwashing requirements are met

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 16, 2026. For example: Food protected from contamination and adulteration

  • 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 once on January 16, 2026. For example: Easily readable, accurate indicating thermometers used to verity food preparation and storage temperature

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 16, 2026. For example: Handwashing station requirements are met

About this data

These results come from Wellington-Dufferin-Guelph 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.

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    5 infractions

    • Food protected from contamination and adulteration
      • Food not protected from contamination or adulteration [subsection 26 (1)]
    • Easily readable, accurate indicating thermometers used to verity food preparation and storage temperature
      • Thermometer not provided in refrigeration or hot-holding equipment, or not easily readable [clause 30 (b)]
    • Handwashing station requirements are met
    • Manual dishwashing requirements are met
      • Utensils not sanitized in chlorine solution of 100 p.p.m. of available chlorine, at a temperature of 24°C or above, or for at least 45 seconds [clause 19 (b)]
      • Utensils not sanitized in quaternary ammonium compound solution of 200 p.p.m, at a temperature of 24°C or above, or for at least 45 seconds [clause 19 (c)]
    • Mechanical dishwasher requirements are met
      • Mechanical equipment not constructed, designed, or maintained to maintain rinse water at 82° [sub-subclause 20 (1) (a) (ii) (A)]
      • Mechanical equipment not constructed, designed, or maintained to apply rinse water for 10 seconds per cycle [sub-subclause 20 (1) (a) (ii) (A)]
      • Mechanical equipment not constructed, designed, or maintained to provide sufficient chemical solution rinse [sub-subclause 20 (1) (a) (ii) (B)]
      • Mechanical equipment not provided with wash, or rinse water thermometer, or it is not easily readable [clause 20 (1) (b)]

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