Queen Elizabeth II Public School
79 Eugenie St, Chatham ON N7M 3Y9 · School Nourishment Program
Inspection summary
Queen Elizabeth II Public School has been inspected 6 times by Chatham-Kent Public Health since October 13, 2015. The most recent inspection, on April 9, 2026, found no infractions.
3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.
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 violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 2 times across 2 separate inspections, most recently on November 2, 2016. For example:
Food is held at 4°C (40°F) or less s.32 / 33
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on May 24, 2019. For example:
All food is protected from contamination and adulteration. s. 26(1)
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.
6 inspections
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- All food is protected from contamination and adulteration. s. 26(1)
- Required
0 infractions
- Required
1 infraction
- Food is held at 4°C (40°F) or less s.32 / 33
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
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