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CLARENDALE SIX CORNERS

4715 W IRVING PARK RD, CHICAGO, IL 60641 · Long Term Care

Inspection summary

CLARENDALE SIX CORNERS has been inspected 9 times by Chicago Department of Public Health since May 2, 2023. The most recent inspection, on July 20, 2026, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 3 separate inspections, most recently on June 3, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 3 times across 2 separate inspections, most recently on May 27, 2026. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on May 27, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on September 20, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 September 20, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

About this data

These results come from Chicago Department of 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.

9 inspections

  1. Canvass Re-Inspection

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 4-5 BURNT OUT LIGHT BULBS ON THE MAIN PREP LINE. INSTRUCTED TO REPLACE AND MAINTAIN.
  2. Canvass Re-Inspection

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE FINAL RINSE TEMPERATURE OF THE HIGH DISH WASHING MACHINE AT 212F AT TIME OF INSPECTION. INSTRUCTED MANAGER THE FINAL RINSE NEEDS TO BE BETWEEN 180-190F. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-025
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 4-5 BURNT OUT LIGHT BULBS ON THE MAIN PREP LINE. INSTRUCTED TO REPLACE AND MAINTAIN.
  3. Canvass

    8 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • MUST PROVIDE DESIGNATED AREA FOR EMPLOYEES PERSONAL DRINKS. ALL OPEN DRINKS ARE PROHIBITED IN PREP AREAS. INSTRUCTED TO MAINTAIN
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HOT RUNNING WATER AT DISHWASHING AREA HANDWASHING SINK TEMPERATURE 134.2-138F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F-120F AT ALL HAND WASH SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030 C CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE FINAL RINSE TEMPERATURE OF THE HIGH DISH WASHING MACHINE AT 212F AT TIME OF INSPECTION. INSTRUCTED MANAGER THE FINAL RINSE NEEDS TO BE BETWEEN 180-190F. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-025.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED EXCESSIVE PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK BREADCRUMBS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABEL CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS. OBSERVED MSG, SALT AND SUGAR OUT OF THE ORIGINAL CONTAINERS AND IN STAINLESS STEEL CONTAINERS BY THE WOK STATION WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KWALK-IN COOLER AND FREEZER. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED 4 OUT OF THE 8 OUTSIDE GARBAGE DUMPSTERS OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. INSTRUCTED MANAGEMENT THAT TRASH MUST BE STORED INSIDE GARBAGE RECEPTACLES SO THAT THEY ARE INACCESSIBLE TO INSECTS AND RODENTS. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 4-5 BURNT OF LIGHT BULBS ON THE MAIN PREP LINE. INSTRUCTED TO REPLACE AND MAINTAIN.
  4. Canvass

    0 infractions

  5. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN THE STAFF TOILET ROOMS THROUGHOUT PREMISES. A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND SHALL BE CLEARLY VISIBLE. INSTRUCTED TO PROVIDE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES IN THIRD FLOOR MAIN PREP AREA NEAR DY STORAGE AREA NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PRESET TABLEWARE AT ALL DINING TABLES. INSTRUCTED THAT ALL PRESET TABLEWARE (UTENSILS AND GLASSWARE) SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED, OR SET TABLES UPON CUSTOMER ARRIVAL AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN EXCESSIVE AMOUNT OF ICE BUILDUP ON THE INTERIOR OF FOURTH FLOOR PREP AREA FREEZER. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND IN CORNERS IN FOURTH FLOOR PANTRY/PREP AREA. INSTRUCTED TO DETAIL CLEAN BEHIND AND UNDER ALL SHELVING UNITS AND HEAVY EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS AND DIRT BUILDUP.
  6. Canvass

    0 infractions

  7. Canvass

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS IN ANY OF THE COLD HOLDING EQUIPMENT IN THE KITCHEN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE FOR ALL HOT THERMOMETERS FOR ALL COLD HOLDING UNITS AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD CONTAINERS WITH NO LABELS LOCATED IN THE REAR DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE LABELS WITH FOOD NAME ON ALL FOOD CONTAINERS. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN WALK-IN FREEZER IN THE REAR DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD AND FOIL BEING USED AS LINER ON SHELVING UNITS IN THE REAR KITCHEN PREP AREA AND IN THE REAR DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL FOIL AND LINER FROM SHELVING UNITS AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
  8. License

    0 infractions

  9. License

    0 infractions

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