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Serenity Blenheim Independent Living - Food

84 Marlborough St N, Blenheim ON N0P 1A0 · LTC Retirement Home - Food

Official record from Chatham-Kent →

Inspection summary

Serenity Blenheim Independent Living - Food has been inspected 44 times by Chatham-Kent Public Health since April 15, 2013. The most recent inspection, on August 10, 2026, found no infractions.

28 of 44 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 7 times across 5 separate inspections, most recently on December 5, 2025. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 7 times across 7 separate inspections, most recently on December 17, 2024. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 once on April 27, 2026. For example: Mechanical dishwasher is properly constructed, designed, and maintained s. 20

  • 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 6 times across 5 separate inspections, most recently on November 23, 2023. For example: Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g

  • 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 2 times across 2 separate inspections, most recently on August 14, 2020. 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.

44 inspections

  1. Required

    0 infractions

  2. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  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. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    1 infraction

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

    1 infraction

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

    0 infractions

  9. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure floors are kept clean and in good repair
  10. Required

    0 infractions

  11. Required

    1 infraction

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

    0 infractions

  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    0 infractions

  17. Required

    3 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).
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • The ventilation system requires thorough cleaning
  18. Required

    0 infractions

  19. Required

    0 infractions

  20. Required

    1 infraction

    • Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
  21. Follow-up

    0 infractions

  22. Required

    1 infraction

    • The premises is operated and maintained free from every condition that may be a health hazard. s. 7(1)
      • Evidence of significant insect/rodent infestation.
  23. Required

    0 infractions

  24. Follow-up

    0 infractions

  25. Required

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  26. Required

    0 infractions

  27. Required

    0 infractions

  28. Required

    0 infractions

  29. Required

    1 infraction

    • 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
  30. Follow-up

    0 infractions

  31. Required

    1 infraction

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
  32. Required

    0 infractions

  33. Follow-up

    0 infractions

  34. Required

    3 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  35. Required

    1 infraction

    • 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
  36. Follow-up

    0 infractions

  37. Required

    5 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are readily cleanable and non-absorbent
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors are kept clean and in good repair
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  38. Required

    0 infractions

  39. Follow-up

    0 infractions

  40. Required

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  41. Required

    0 infractions

  42. Required

    0 infractions

  43. Required

    0 infractions

  44. Required

    0 infractions

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