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GAETAN'S CHIP STAND

59 Main Street South, Alexandria, K0C 1A0 · Food Take Out

Official record from Eastern Ontario →

Inspection summary

GAETAN'S CHIP STAND has been inspected 6 times by Eastern Ontario Health Unit (EOHU) since March 26, 2025. The most recent inspection, on August 12, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on March 3, 2026. For example: Food contact surfaces washed/rinsed/sanitized after each use

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on September 17, 2025. For example: Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 3, 2026. For example: Food is held at 4°C (40°F) or less or 60°C (140°F) or higher

  • 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 September 17, 2025. For example: Adequate protection against the entry of insects, birds, rodents, and other pests

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on March 3, 2026. For example: The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair

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.

6 inspections

  1. Required

    0 infractions

  2. Required

    5 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  3. Required

    5 infractions

    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • Food contact surfaces washed/rinsed/sanitized after each use
  4. Follow-up

    0 infractions

  5. Follow-up

    0 infractions

  6. Required

    4 infractions

    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • 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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