Skip to content
Loading map…

Oaks Retirement Village - Food

80 McNaughton Avenue, Wallaceburg ON N8A 1R9 · LTC Retirement Home - Food

Official record from Chatham-Kent →

Inspection summary

Oaks Retirement Village - Food has been inspected 41 times by Chatham-Kent Public Health since November 5, 2014. The most recent inspection, on August 19, 2026, found no infractions.

24 of 41 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 5 separate inspections, most recently on April 25, 2025. 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 3 times across 3 separate inspections, most recently on December 17, 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 3 times across 3 separate inspections, most recently on August 20, 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.

  • 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 22, 2015. For example: Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)

  • 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 3 times across 3 separate inspections, most recently on April 9, 2024. 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.

41 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. 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
  4. Follow-up

    0 infractions

  5. Required

    2 infractions

    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
      • Ensure all equipment, utensils, and surfaces are kept in good repair
    • Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
      • Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
  6. Required

    1 infraction

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

    0 infractions

  8. 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.
  9. Follow-up

    0 infractions

  10. 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).
      • Ensure hand washing stations are kept adequately supplied with hot and cold running water
  11. Required

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure ceilings are kept clean and in good repair
    • Lighting is adequate for food preparation and cleaning s. 10
      • Provide adequate lighting for food preparation and cleaning
  12. Follow-up

    0 infractions

  13. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure the mechanical dishwasher is equipped with an easily readable thermometer that shows wash and rinse temperatures
  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).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
  17. Required

    0 infractions

  18. Required

    0 infractions

  19. Required

    0 infractions

  20. Required

    0 infractions

  21. Required

    0 infractions

  22. Required

    0 infractions

  23. 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.
      • Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
  24. Required

    0 infractions

  25. Required

    1 infraction

    • All food is protected from contamination and adulteration. s. 26(1)
      • Ensure all food is protected from contamination and adulteration.
  26. Required

    0 infractions

  27. Required

    2 infractions

    • 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).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Ensure all food is protected from contamination and adulteration.
  28. Required

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
  29. 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
  30. Required

    0 infractions

  31. Required

    0 infractions

  32. Required

    0 infractions

  33. Required

    0 infractions

  34. Required

    2 infractions

    • 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
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
  35. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide paper towels in a dispenser at hand basin in food preparation area
  36. Follow-up

    0 infractions

  37. Required

    1 infraction

    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  38. Required

    0 infractions

  39. Follow-up

    0 infractions

  40. Pre-Operational

    0 infractions

  41. Pre-Operational

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide soap in a dispenser at hand basin in the food preparation area

Nearby inspected facilities

Own this business? Add a badge to your website