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OGDEN INTERNATIONAL SCHOOL OF CHICAGO

24 W Walton ST, CHICAGO, IL 60610 · School

Inspection summary

OGDEN INTERNATIONAL SCHOOL OF CHICAGO has been inspected 17 times by Chicago Department of Public Health since August 8, 2011. The most recent inspection, on September 30, 2025, found no infractions.

7 of 17 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 4 times across 2 separate inspections, most recently on September 25, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on April 24, 2017. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • Building, plumbing and upkeepLower risk

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

    Recorded 12 times across 5 separate inspections, most recently on September 3, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 7 times across 4 separate inspections, most recently on September 25, 2025. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 1, 2018. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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.

17 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED INADEQUATE HOT RUNNING WATER ON THE PREMISES.THE (EAST) 1ST FLOOR BOYS WASHROOM AND THE (EAST) 2ND FLOOR GIRLS WASHROOM AND THE (WEST) 2ND FLOOR BOYS WASHROOM; WATER TEMPERATURE RANGING FROM (75.9 F - 85.5 F) DURING THIS INSPECTION.INSTRUCTED MANAGEMENT A HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C).(ENGINEER WAS MADE AWARE AT THIS TIME).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDPAPER TOWELS PROVIDED AT HANDWASHING SINK LOCATED AT FRONT FOOD SERVING LINE WHILE FOOD HANDLERS WERE ACTIVELY SERVING LUNCH TO STUDENTS.INSTRUCTED TO PROVIDE AND MAINTAIN HANDPAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C). (MANAGER CORRECTED ISSUE).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED (SOME) STAINED CUTTING BOARDS IN THE KITCHEN PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
  3. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAFF USING DISH WASHING DETERGENT AND SANITIZING SOLUTION MANUALLY. INFORMED THAT THE DESPENSERS DO NOT WORK AND HAVE NOT WORKED FOR SOME TIME. INSTRUCTED THE DESPENSERS ***MUST*** BE REPAIRED OR REPLACED AND MAINTAINED TO ASSURE PROPER WASHING AND SANITIZING ARE TAKING PLACE.
  4. Canvass

    0 infractions

  5. Canvass

    0 infractions

  6. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR BROKEN AND MISSING FLOOR TILES IN PREP AREA. ALSO, REPAIR/CLEAN FLOOR DRAIN IN KITCHEN STAFF'S, TOILET ROOM, ADJACENT TO KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN LOOSE DEBRIS FROM FLOORS BEHIND HEAVY EQUIPMENT, INSTRUCTED TO MAINTAIN.
  7. Canvass Re-Inspection

    4 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLES PROVIDED IN THE UNISEX ADULT WASHROOMS. MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILD UP ON LIGHT SHIELD COVERS ABOVE PREP TABLES IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH FOOD STORAGE SHELVING IN REAR STORAGE ROOM. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST ACCUMULATION ON CEILING VENTILATION VENTS INSIDE GIRLS AND BOYS WASHROOMS. MUST CLEAN AND MAINTAIN.
  8. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AVAILABLE IN THE 2ND AND 3RD FLOOR BOYS AND GIRLS AND STAFF WASHROOMS. OBSERVED NO HOT OR COLD RUNNING WATER COMING OUT OF FAUCETS FROM 2ND FLOOR BOYS WASHROOM. WATER TEMPERATURE RANGING BETWEEN 74.5F TO 90.1F. INSTRUCTED TO REPAIR HOT WATER AT ALL SINKS OF AT LEAST 100F AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C). NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN ALL GIRLS AND BOYS WASHROOMS. MUST PROVIDE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLES PROVIDED IN THE UNISEX ADULT WASHROOMS. MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILD UP ON LIGHT SHIELD COVERS ABOVE PREP TABLES IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH FOOD STORAGE SHELVING IN REAR STORAGE ROOM. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST ACCUMULATION ON CEILING VENTILATION VENTS INSIDE GIRLS AND BOYS WASHROOMS. MUST CLEAN AND MAINTAIN.
  9. Canvass

    0 infractions

  10. Canvass

    1 infraction

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HOT WATER IN WEST END, 2ND AND 3RD FLOOR, BOYS AND GIRLS AND STAFF RESTROOMS. NOTED WATER AT THE TEMPERED SINKS TO BE 44 DEGREES F. INSTRUCTED THAT TEMPERED HOT WATER MUST BE PROVIDED AT ALL HAND SINKS OF AT LEAST 85 DEGREES F AT ALL TIMES. HOT WATER AT 85 DEGREES F WAS RESTORED TO THE SINKS DURING INSPECTION. CRITICAL VIOLATION: 7-38-030
  11. Canvass

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DURING INSPECTION FOUND A NON-WORKING DISH MACHINE IN THE KITCHEN PREP AREA WHICH WAS NOT IN USE DURING INSPECTION.DISH MACHINE WAS TAGGED AT THIS TIME. DO NOT REMOVE TAG FROM MACHINE. NO CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FOUL ODORS IN THE FLOOR STAFF RESTROOMS LOCATED ON THE 3RD AND 2ND FLOORS. MUST CLEAN, SANITIZE, REMOVE FOUL ODORS AND MAINTAIN. ALSO FOUND JUICE AND FOOD SPLASHES ON THE FLOOR OF THE MIDDLE WALK-IN COOLER IN THE KITCHEN AREA 1ST FLOOR.
  12. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATION OF DUSTS AT HOOD ABOVE THE KITCHEN COOKING EQUIPMENTS.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  13. Canvass

    0 infractions

  14. Canvass

    0 infractions

  15. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN COOKING METAL TRAYS STORED NEXT TO MOP BUCKET, INSTRUCTED TO KEEP A WAY FROM CONTAMINATION SOURCE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOAM CUP IS USED AS A MEASURING CUP, INSTRUCTED TO USE PROPER UTENSILS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE THERMOMETER IN DAIRY COOLER, INSTRUCTEED TO PROVIDE GOOD WORKING ONES.
  16. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • POOR CAULKING AROUND THE CLASSROOM SINKS & COUNTERTOP, CREATING WATER SEEPAGE OR LEAKS, MUST RE-DO. TEST STRIPS ARE NEEDED FOR THE CHEMICAL SANITIZER USED AT THE 3-COMP. SINK. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SOME DRINKING FOUNTAINS IN THE HALLWAY OF THE CLASSROOMS (1-3 FLOORS), HAVE VERY LOW WATER PRESSURE, MUST FIX. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL SUPPLIES/ARTICLES IN ALL STORAGE CLOSETS (CLASSROOMS/BOOK STORAGE ROOMS) MUST BE ELEVATED OFF THE FLOOR. GREASE TRAP CABINET IN THE TEACHERS LOUNGE & CABINETS UNDER ALL HANDSINKS IN CLASSROOMS MUST BE KEPT CLEAN. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
  17. Canvass

    0 infractions

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