Tilbury District High School
97 Queen St S, Tilbury ON N0P 2L0 · School Nourishment Program
Inspection summary
Tilbury District High School has been inspected 7 times by Chatham-Kent Public Health since October 30, 2013. The most recent inspection, on October 30, 2025, found no infractions.
3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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.
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 4 times across 4 separate inspections, most recently on October 10, 2017. For example:
Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
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 2 times across 2 separate inspections, most recently on October 15, 2015. For example:
Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
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.
7 inspections
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Required
1 infraction
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Required
2 infractions
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Required
0 infractions
- Required
2 infractions
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Provide sufficient detergent or chemicals for washing or sanitizing
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
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