Francis H. Clergue Public School - Elementary School
80 Weldon Avenue Sault Ste. Marie ON P6B 3C6 · Elementary School
Inspection summary
Francis H. Clergue Public School - Elementary School has been inspected once by Algoma Public Health, on April 9, 2025. The most recent inspection, on April 9, 2025, recorded 2 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
What these findings mean
Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
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 April 9, 2025. For example:
Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
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 April 9, 2025. 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]
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.
1 inspection
- Required
2 infractions
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to verify food temperatures within all hot holding units [Sec. 30(b)]
- 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]
- Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
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