Skip to content
Loading map…

QUEST FOOD MANAGEMENT SERVICES

3300 N CAMPBELL AVE, CHICAGO, IL 60618 · PRIVATE SCHOOL

Inspection summary

QUEST FOOD MANAGEMENT SERVICES has been inspected 6 times by Chicago Department of Public Health since August 31, 2021. The most recent inspection, on September 3, 2025, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on September 3, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 3 times across 2 separate inspections, most recently on September 18, 2023. 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 August 26, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 3, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 September 18, 2023. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

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.

6 inspections

  1. Canvass Re-Inspection

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED SINGLE-USE PLASTIC BOWLS USED AS SCOOPS IN BULK DRY FOOD STORAGE CONTAINERS IN THE MAIN KITCHEN AREA. INSTRUCTED TO REPLACE SINGLE-USE BOWLS WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (GRILL) IN THE MAIN KITCHEN AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
  2. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED RINSE CYCLE WATER TEMPERATURE GAUGE AT THE MAIN KITCHEN HIGH-TEMPERATURE DISH MACHINE TO BE INACCURATE, GAUGE DISPLAYING TEMPERATURE BETWEEN 194.0F TO 210.0F WITH ACTUAL EQUIPMENT SURFACE TEMPERATURE MEASURING 160.0F/AMBIENT WATER MEASURING 180.0F. INSTRUCTED TO REPAIR OR REPLACE HIGH-TEMPERATURE DISH MACHINE RINSE CYCLE GAUGE AND MAINTAIN AMBIENT AIR OR WATER MEASURING DEVICES WITHIN ±3.0F OF INTENDED USE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED SINGLE-USE PLASTIC BOWLS USED AS SCOOPS IN BULK DRY FOOD STORAGE CONTAINERS IN THE MAIN KITCHEN AREA. INSTRUCTED TO REPLACE SINGLE-USE BOWLS WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (GRILL) IN THE MAIN KITCHEN AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
  3. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED CONTAINER OF CHIA SEEDS AT FRONT SERVICE LINE WITHOUT LABEL. INSTRUCTED TO LABEL WITH COMMON NAME.
  4. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN FIRST FLOOR SOUTH WING (NEWLY CONSTRUCTED PREP/SERVING LINE).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH MINERAL DEPOSITS AND SOIL BUILD-UP
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO LABEL SOME FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, RICE ETC).
  5. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED MISSING HANDWASHING SIGNAGE AT HAND SINKS LOCATED 2ND FLOOR CORBOY HALL SERVING LINE.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER FOR HOT HOLDING UNIT AT SERVING LINE.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
  6. License

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED ICE SCOOP STORED DIRECTLY IN ICE CHEST IN COFFEE BAR AREA. INSTRUCTED TO REMOVE AND STORE OUTSIDE OF ICE.

Nearby inspected facilities

Own this business? Add a badge to your website