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Soaring Eagle Retirement Living

479 Hughes Street, Dresden ON N0P 1M0 · LTC Retirement Home - Food

Official record from Chatham-Kent →

Inspection summary

Soaring Eagle Retirement Living has been inspected 20 times by Chatham-Kent Public Health since May 22, 2020. The most recent inspection, on August 19, 2026, found no infractions.

5 of 20 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: Protecting food from contamination, Pests 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 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 5 times across 5 separate inspections, most recently on November 18, 2025. For example: All food is protected from contamination and adulteration s. 26(1)

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on July 4, 2023. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

  • 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 2 times across 2 separate inspections, most recently on December 9, 2021. 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 once on April 22, 2021. For example: Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.

  • 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 5 times across 5 separate inspections, most recently on April 16, 2026. For example: All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8

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.

20 inspections

  1. Required

    0 infractions

  2. Required

    1 infraction

    • 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
      • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
  3. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  4. Follow-up

    1 infraction

    • 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
      • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
  5. Required

    1 infraction

    • 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
      • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
  6. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure walls are kept clean and in good repair
  7. Required

    1 infraction

    • 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
  8. Required

    1 infraction

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

    1 infraction

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

    1 infraction

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

    1 infraction

    • Premises is adequately protected against the entry and harbourage of pests s. 13
  12. 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
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    3 infractions

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
    • All food is protected from contamination and adulteration s. 26(1)
      • Cover all food in storage
    • All food handlers practice good personal hygiene s. 33(1)
      • Food handlers must wear clean outer garments
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
  16. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Cover all food in storage
  17. Follow-up

    0 infractions

  18. Required

    4 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
    • 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
    • All food within the premises has been obtained from a source that is subject to inspection (unless otherwise permitted) s. 29
    • Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
      • Ensure that potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours
  19. Required

    0 infractions

  20. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure walls are kept clean and in good repair
    • 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 free from cracks, crevices, and open seams
    • Premises is adequately protected against the entry and harbourage of pests s. 13

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