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Riverview Park Residence

595 Havelock Avenue S, Listowel ON N4W 3T6 · Institutional Food Services

Official record from Huron Perth →

Inspection summary

Riverview Park Residence has been inspected 18 times by Huron Perth Public Health since April 16, 2024. The most recent inspection, on October 5, 2026, found no infractions.

4 of 18 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 15 infractions 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 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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 10 times across 7 separate inspections, most recently on November 27, 2025. For example: Surfaces of equipment and facilities are cleaned and sanitized as often as necessary

  • 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 8 times across 7 separate inspections, most recently on September 9, 2026. For example: Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food

  • 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 on July 27, 2026. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 9, 2026. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 12 times across 8 separate inspections, most recently on September 29, 2026. For example: Floors are tight, smooth, non-absorbent and maintained clean and in good repair

About this data

These results come from Huron Perth 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.

18 inspections

  1. Follow-up

    0 infractions

  2. Follow-up

    1 infraction

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where utensils cleaned
  3. Complaint

    5 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where washing and toilet fixtures located
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit sanitary maintenance of walls
      • Food premise not maintained to permit sanitary maintenance of ceilings
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
      • Food premise not maintained with food handling room in sanitary condition
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies
      • Used handwashing station other than for handwashing of employees
    • Mechanical dishwasher is operated, maintained, and bears a certification from NSF International that certifies it for commercial use
      • Failed to operate mechanical dishwasher according to certification from NSF International for commercial use
      • Failed to maintain mechanical dishwasher according to certification from NSF International for commercial use
  4. Follow-up

    1 infraction

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where utensils cleaned
  5. Required

    6 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where utensils cleaned
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
      • Food premise not maintained with food handling room in sanitary condition
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Thermometer in refrigeration equipment not easily readable
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  6. Required

    1 infraction

    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  7. Follow-up

    0 infractions

  8. Required

    1 infraction

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
  9. Required

    2 infractions

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure facility surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Food is protected from contamination and adulteration
  10. Follow-up

    0 infractions

  11. Required

    1 infraction

    • Furniture, equipment, and appliances are arranged to permit thorough cleaning and the maintenance of the space in a clean and sanitary condition
      • Operated food premise- equipment not constructed to permit maintenance in sanitary condition
  12. Required

    6 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit cleaning of walls
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Furniture, equipment, and appliances are arranged to permit thorough cleaning and the maintenance of the space in a clean and sanitary condition
      • Operated food premise- equipment not constructed to permit maintenance in sanitary condition
    • Utensils other than multi-service articles are cleaned and sanitized as often as necessary
      • Failed to clean utensils as often as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  13. Follow-up

    1 infraction

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
  14. Required

    2 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
  15. Follow-up

    0 infractions

  16. Required

    3 infractions

    • Utensils other than multi-service articles are cleaned and sanitized as often as necessary
      • Failed to clean utensils as often as necessary
      • Failed to sanitize utensils as often as necessary
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  17. Follow-up

    1 infraction

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
  18. Required

    7 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean multi-service articles after use
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
    • Ice for food or drink is from potable water and maintained in a sanitary manner
      • Stored ice in unsanitary manner
    • Food handler washes hands as necessary to prevent contamination of food or food areas

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