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Emerald Retirement Residence - Kitchen

5807 Ferry St, Niagara Falls ON L2G 1S8 · Congregate Living Kitchen

Official record from Niagara Region →

Inspection summary

Emerald Retirement Residence - Kitchen has been inspected 13 times by Niagara Region Public Health since May 7, 2025. The most recent inspection, on September 11, 2026, recorded 1 infraction.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 11 inspections with 31 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 8 times across 7 separate inspections, most recently on September 5, 2026. For example: Mechanical dishwashing is properly constructed, designed and maintained.

  • 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 3 times across 3 separate inspections, most recently on April 2, 2026. For example: Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 5, 2026. For example: Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 5, 2026. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

  • 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 May 7, 2025. For example: Equipment used for refrigeration or hot holding contain accurate indicating thermometers.

About this data

These results come from Niagara Region 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.

13 inspections

  1. Re-inspection

    1 infraction

    • Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.
  2. Routine Inspection

    3 infractions

    • Records are retained on premise.
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.
  3. Re-inspection

    0 infractions

  4. Routine Inspection

    8 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Garbage and waste collection and removal is satisfactory.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Records are retained on premise.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
  5. Re-inspection

    0 infractions

  6. Routine Inspection

    5 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Garbage and waste collection and removal is satisfactory.
    • Food handlers refrain from any conduct that could result in the contamination of food or food areas.
  7. Re-inspection

    2 infractions

    • Floors, walls and ceiling are well maintained and in good repair.
    • Manual dishwashing is satisfactory.
  8. Routine Inspection

    3 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Mechanical dishwashing is properly constructed, designed and maintained.
  9. Re-inspection

    3 infractions

    • Manual dishwashing is satisfactory.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Mechanical dishwashing is properly constructed, designed and maintained.
  10. Re-inspection

    1 infraction

    • Mechanical dishwashing is properly constructed, designed and maintained.
  11. Routine Inspection

    5 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  12. Re-inspection

    2 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  13. Routine Inspection

    2 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.

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