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West Lynn Public School - Nourishment Program

18 Parker Dr. Simcoe ON N3Y 1A1 · School Nutrition Program

Inspection summary

West Lynn Public School - Nourishment Program has been inspected 4 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since January 15, 2025. The most recent inspection, on May 6, 2026, found no infractions.

2 of 4 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: Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 May 9, 2025. For example: Mechanical dishwashing requirements are met, if applicable (C)

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 15, 2025. For example: Single-service containers and articles are kept free from contamination (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.

4 inspections

  1. Required

    0 infractions

  2. Follow-up

    1 infraction

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure hot water sanitizer is maintained at 82°C (180°F) or greater for a minimum of 10 seconds
  3. Follow-up

    0 infractions

  4. Required

    2 infractions

    • Single-service containers and articles are kept free from contamination (C)
      • Store single-service containers and articles in a manner preventing contamination
    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure hot water sanitizer is maintained at 82°C (180°F) or greater for a minimum of 10 seconds

Nearby inspected facilities

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