LE CHARDO - ECOLE SECONDAIRE PUBLIQUE LE SOMMET

Inspection summary

LE CHARDO - ECOLE SECONDAIRE PUBLIQUE LE SOMMET has been inspected 4 times by Eastern Ontario Health Unit (EOHU) since October 25, 2024. The most recent inspection, on March 25, 2026, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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.

• 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 2 times on March 25, 2026. For example: Food is held at 4°C (40°F) or less or 60°C (140°F) or higher

• 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 once on February 14, 2025. For example: Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

• 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 3 times across 2 separate inspections, most recently on March 25, 2026. For example: Proper use and storage of clean utensils (including single service utensils)

• 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 2 times on September 22, 2025. 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.

• View the official Eastern Ontario Health Unit (EOHU) disclosure site
• See all inspected facilities in Eastern Ontario
• How to read an inspection report