Kids' Stuff Family Learning Centre- McNaughton Ave E - Food

Inspection summary

Kids' Stuff Family Learning Centre- McNaughton Ave E - Food has been inspected 32 times by Chatham-Kent Public Health since June 1, 2015. The most recent inspection, on August 26, 2026, recorded 1 infraction.

27 of 32 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

• 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 August 26, 2026. For example: Mechanical dishwasher is properly constructed, designed, and maintained s. 20

• 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 2 times across 2 separate inspections, most recently on August 16, 2016. For example: Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36

• 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 once on July 17, 2025. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

• 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 9, 2015. For example: Mechanical ventilation operable where required s.15

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.

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