HERITAGE HEIGHTS AND SUITES RETIREMENT HOME

Inspection summary

HERITAGE HEIGHTS AND SUITES RETIREMENT HOME has been inspected 7 times by Eastern Ontario Health Unit (EOHU) since December 5, 2024. The most recent inspection, on August 19, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

• 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 4 times across 2 separate inspections, most recently on October 6, 2025. For example: Thermometers used to verify food preparation and storage temperatures

• 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 3 times across 3 separate inspections, most recently on March 10, 2026. For example: Food protected from potential contamination and adulteration

• 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 2 times across 2 separate inspections, most recently on October 6, 2025. For example: Food contact surfaces washed/rinsed/sanitized after each use

• Handwashing and staff hygieneHigher risk

  Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

  Recorded once on October 6, 2025. For example: Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

• Equipment and utensilsLower risk

  Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

  Recorded 5 times across 3 separate inspections, most recently on March 10, 2026. For example: Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition

About this data

These results come from Eastern Ontario Health Unit (EOHU), 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.

• View the official Eastern Ontario Health Unit (EOHU) disclosure site
• See all inspected facilities in Eastern Ontario
• How to read an inspection report