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Meadow Park Care Centre

1210 Southdale Rd E, London ON N6E 1B4 · Long-Term Care Home

Official record from Middlesex-London →

Inspection summary

Meadow Park Care Centre has been inspected 13 times by Middlesex-London Health Unit since November 16, 2022. The most recent inspection, on October 8, 2026, recorded 7 infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 8 times across 4 separate inspections, most recently on October 8, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

  • 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 2 times across 2 separate inspections, most recently on October 8, 2026. For example: Handwashing stations are maintained and adequately supplied

  • 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 November 11, 2025. For example: Food is protected from contamination and adulteration

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 8, 2026. For example: Pest control is maintained

  • 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 10 times across 7 separate inspections, most recently on October 8, 2026. For example: Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair

About this data

These results come from Middlesex-London Health Unit, 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. Required

    7 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain ceilings clean and in good repair
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
  2. Required

    2 infractions

    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
    • Records, receipts, certificates maintained as required
      • Fail to maintain records of pest control measures taken
  3. Required

    1 infraction

    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  4. Required

    7 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to use handwashing station only for handwashing of employees
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
      • Fail to store and handle ice in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
      • Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize multi-service articles after each use
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  5. Required

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  6. Required

    0 infractions

  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Required

    1 infraction

    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
  10. Required

    1 infraction

    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  11. Required

    0 infractions

  12. Required

    1 infraction

    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
  13. Required

    1 infraction

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration

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