Read-A-Long Day Care Centre (Kitchen)

Inspection summary

Read-A-Long Day Care Centre (Kitchen) has been inspected 7 times by Durham Region Health Department since October 24, 2024. The most recent inspection, on October 16, 2026, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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 the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

• 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 3 times across 3 separate inspections, most recently on April 16, 2026. For example: Potentially hazardous food is held at 4°C (40°F) or lower

• Chemicals and toxic substancesHigher risk

  Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

  Recorded once on October 16, 2026. For example: Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)

• 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 October 16, 2026. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

• 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 once on October 24, 2024. For example: Food protected from potential contamination and/or adulteration

• 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 once on October 16, 2026. For example: Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning

About this data

These results come from Durham Region Health Department, 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 Durham Region Health Department disclosure site
• See all inspected facilities in Durham Region
• How to read an inspection report