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Fairfield Park

1934 Dufferin Avenue, Wallaceburg ON N8A 4M2 · LTC Nursing Home - Food

Official record from Chatham-Kent →

Inspection summary

Fairfield Park has been inspected 40 times by Chatham-Kent Public Health since March 19, 2013. The most recent inspection, on August 12, 2026, found no infractions.

26 of 40 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 6 times across 6 separate inspections, most recently on December 16, 2019. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 5 times across 5 separate inspections, most recently on April 7, 2025. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 once on August 13, 2024. For example: Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.

  • 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 December 1, 2025. For example: Premises is provided with a supply of potable water adequate for the operation of the premises s. 7(3)a, b

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded once on April 23, 2021. For example: Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).

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.

40 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    1 infraction

    • Premises is provided with a supply of potable water adequate for the operation of the premises s. 7(3)a, b
      • Provide hot and cold running water under pressure in food preparation area
      • Provide hot and cold running water under pressure in utensil washing area
  4. Required

    0 infractions

  5. Required

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  6. Required

    0 infractions

  7. Required

    1 infraction

    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
  8. Required

    0 infractions

  9. Required

    0 infractions

  10. Required

    0 infractions

  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    1 infraction

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
  17. Required

    0 infractions

  18. Required

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
  19. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
      • Store all food off the floor
  20. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Store all food off the floor
  21. Required

    0 infractions

  22. Required

    0 infractions

  23. Required

    0 infractions

  24. Required

    1 infraction

    • 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
  25. Required

    0 infractions

  26. Required

    1 infraction

    • 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
  27. Required

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
  28. Required

    1 infraction

    • Separate raw foods from ready-to-eat foods during storage and handling s.26
      • Store raw foods separate and below cooked / ready-to-eat foods
  29. Required

    0 infractions

  30. Required

    0 infractions

  31. Required

    0 infractions

  32. Required

    0 infractions

  33. Follow-up

    0 infractions

  34. Required

    1 infraction

    • 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
  35. Required

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
  36. Required

    0 infractions

  37. Required

    0 infractions

  38. Required

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
  39. Required

    0 infractions

  40. Required

    0 infractions

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