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ECOLE SECONDAIRE CATHOLIQUE LE RELAIS - CAFETERIA

100 McNab Street, Alexandria, K0C 1A0 · Cafeteria

Official record from Eastern Ontario →

Inspection summary

ECOLE SECONDAIRE CATHOLIQUE LE RELAIS - CAFETERIA has been inspected 2 times by Eastern Ontario Health Unit (EOHU) since April 15, 2026. The most recent inspection, on April 27, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Pests.

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.

  • 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 April 15, 2026. For example: Food protected from potential contamination and adulteration

  • 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 and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 15, 2026. For example: Adequate protection against the entry of insects, birds, rodents, and other pests

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on April 27, 2026. For example: Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 15, 2026. For example: Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition

About this data

These results come from Eastern Ontario Health Unit (EOHU), 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.

2 inspections

  1. Follow-up

    1 infraction

    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating
  2. Required

    4 infractions

    • Food protected from potential contamination and adulteration
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating

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