Windsor Place Retirement Residence - Retirement Home

Inspection summary

Windsor Place Retirement Residence - Retirement Home has been inspected 11 times by Algoma Public Health since July 9, 2024. The most recent inspection, on June 16, 2026, recorded 2 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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.

• 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 4 times across 3 separate inspections, most recently on June 9, 2026. For example: Hazardous food is held at 4°C (40°F) or less [Sec. 27(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 2 times across 2 separate inspections, most recently on June 16, 2026. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]

• 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 March 26, 2026. For example: Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]

• 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 once on April 9, 2025. For example: Food protected from potential contamination and adulteration [Sec. 26(1)]

• Chemicals and toxic substancesHigher risk

  Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

  Recorded once on July 9, 2024. For example: Toxic / poisonous substances (chemicals/pesticides) must be stored and used in a safe manner [Sec. 23]

About this data

These results come from Algoma 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.

• View the official Algoma Public Health disclosure site
• See all inspected facilities in Algoma
• How to read an inspection report