Child Care Onsite Prep./Recreational Camp/Co-op · Waterloo Region, ON

Trillium Bilingual Montessori School

201 - 4195 King St E

Last inspected May 22, 2026 · View Map ↗ · Compare ↗

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No violations found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Trillium Bilingual Montessori School last inspected?: The most recent inspection on record was on May 22, 2026. The result listed by Region of Waterloo Public Health (Check It! We Inspect It.) was “No violations found”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 6 inspections on record, from Oct 2, 2024 to May 22, 2026.
Has Trillium Bilingual Montessori School ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 2, 2024.

The Full Inspection History

6 inspections

Compliance Inspection

May 22, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), May 22, 2026 · Original Source

Compliance Inspection

Jan 23, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jan 23, 2026 · Original Source

Compliance Inspection

Nov 3, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Nov 3, 2025 · Original Source

Compliance Inspection

Aug 25, 2025

Infractions found

2 recorded violations

minorCode —Cleaning and sanitizing

Official Wording

Cloths and towels maintained in clean, good repair and not used for other purposes

Inspector’s Notes

Corrected During Inspection: Ensure wiping cloths are kept in a sanitizing solution when not in use, Keep cloths clean, in good repair, and restricted to a single task, Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode —Cleaning and sanitizing

Official Wording

Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment

Inspector’s Notes

Not in Compliance: Maintain and arrange appliances to permit a clean and sanitary condition, Remove all materials not associated with the daily operation of the premises (s.7)

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Aug 25, 2025 · Original Source

Compliance Inspection

Mar 3, 2025

Infractions found

1 recorded violation

minorCode —Cleaning and sanitizing

Official Wording

Cloths and towels maintained in clean, good repair and not used for other purposes

Inspector’s Notes

Not in Compliance: Ensure wiping cloths are kept in a sanitizing solution when not in use, Keep cloths clean, in good repair, and restricted to a single task

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 3, 2025 · Original Source

Compliance Inspection

Oct 2, 2024

Infractions found

1 recorded violation

criticalCode —Food temperature

Official Wording

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

Inspector’s Notes

Not in Compliance: Provide an easily readable thermometer for the dishwashing and sanitizing temperatures

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 2, 2024 · Original Source