Centre Éducatif Rayon de Soleil (École St. Gérard)

Inspection summary

Centre Éducatif Rayon de Soleil (École St. Gérard) has been inspected 15 times by Porcupine Health Unit since August 11, 2022. The most recent inspection, on July 22, 2026, found no infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Chemicals and toxic substances.

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 5 times across 5 separate inspections, most recently on February 25, 2026. For example: All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]

• 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 3 times across 3 separate inspections, most recently on June 23, 2026. For example: All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]

• 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 2 times across 2 separate inspections, most recently on June 10, 2025. For example: Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]

• Handwashing and staff hygieneHigher risk

  Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

  Recorded once on February 7, 2024. For example: Hand hygiene is completed correctly in all required instances. [s. 33(e)]

• 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 2 times across 2 separate inspections, most recently on June 14, 2024. For example: Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]

About this data

These results come from Porcupine Health Unit, 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.

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