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The Family Centre - St Elizabeth - Food

1350 Bertha Avenue, Wallaceburg ON N8A 3K4 · Child Care - Food

Official record from Chatham-Kent →

Inspection summary

The Family Centre - St Elizabeth - Food has been inspected 38 times by Chatham-Kent Public Health since December 18, 2014. The most recent inspection, on September 29, 2026, found no infractions.

27 of 38 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 6 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 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 July 19, 2022. 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 4 times across 4 separate inspections, most recently on December 2, 2024. For example: Manual dishwashing: Wash, rinse, sanitize technique s. 19

  • 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 once on March 18, 2024. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 4 times across 4 separate inspections, most recently on July 27, 2023. For example: Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g

  • 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 3 times across 3 separate inspections, most recently on August 23, 2018. 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.

38 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  8. Required

    0 infractions

  9. Required

    1 infraction

    • 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
  10. Required

    0 infractions

  11. Required

    2 infractions

    • 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
    • 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
  12. Required

    0 infractions

  13. Required

    0 infractions

  14. Required

    1 infraction

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

    0 infractions

  16. Required

    0 infractions

  17. Required

    0 infractions

  18. Required

    0 infractions

  19. Required

    0 infractions

  20. Required

    0 infractions

  21. Required

    0 infractions

  22. Required

    2 infractions

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

    1 infraction

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

    0 infractions

  25. Follow-up

    0 infractions

  26. Required

    3 infractions

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

    0 infractions

  28. Required

    0 infractions

  29. Required

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
  30. Required

    0 infractions

  31. Required

    0 infractions

  32. Required

    0 infractions

  33. Required

    2 infractions

    • 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
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  34. Required

    0 infractions

  35. Follow-up

    0 infractions

  36. Required

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Remove ice build up from freezer units
      • Ensure all surfaces are readily cleanable and non-absorbent
  37. Required

    0 infractions

  38. Required

    2 infractions

    • Proper storage of clean utensils (including single service utensils) s.81
      • Store utensils in manner preventing contamination
    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
      • Ensure equipment / utensil(s) / dishware are free of cracks or open seams

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