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Simcoe Heritage Retirement Home

182 Norfolk St. S. Simcoe ON N3Y 2W4 · Retirement Home

Official record from Haldimand-Norfolk →

Inspection summary

Simcoe Heritage Retirement Home has been inspected 10 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since November 27, 2024. The most recent inspection, on September 28, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 10 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 8 times across 6 separate inspections, most recently on September 16, 2026. For example: Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)

  • 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 5 times across 3 separate inspections, most recently on June 10, 2026. For example: Mechanical dishwashing requirements are met, if applicable (C)

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded once on September 16, 2026. For example: Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on August 6, 2025. For example: All food is processed in a manner that makes the food safe to eat (C)

About this data

These results come from Haldimand-Norfolk Health Unit (now Grand Erie 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.

10 inspections

  1. Follow-up

    0 infractions

  2. Required

    2 infractions

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are tight, smooth, and non-absorbent
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
  3. Follow-up

    0 infractions

  4. Required

    3 infractions

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Provide sufficient detergent or chemicals for washing or rinsing
    • Food protected from contamination or adulteration (C)
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
      • Ensure cabinets are clean and free from dust and/or debris
  5. Required

    1 infraction

    • Food protected from contamination or adulteration (C)
      • Store all food, including beverages, off the floor to prevent contamination
  6. Follow-up

    0 infractions

  7. Required

    4 infractions

    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize food contact surfaces or equipment in between use or as often as necessary
      • Ensure sanitizing solution is available for use at all times while the premises is in operation
    • Food protected from contamination or adulteration (C)
      • Store all food, including beverages, off the floor to prevent contamination
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are tight, smooth, and non-absorbent
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  8. Required

    2 infractions

    • All food is processed in a manner that makes the food safe to eat (C)
      • Transfer foods to shallow containers, or use an ice bath, to speed up the cooling process
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are tight, smooth, and non-absorbent
  9. Required

    3 infractions

    • Food protected from contamination or adulteration (C)
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • All food is processed in a manner that makes the food safe to eat (C)
      • Transfer foods to shallow containers, or use an ice bath, to speed up the cooling process
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are tight, smooth, and non-absorbent
  10. Required

    1 infraction

    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Ensure sanitizing solution is available for use at all times while the premises is in operation

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