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ST. LUKE ACADEMY

1500 W BELMONT, CHICAGO, IL 60657 · School

Inspection summary

ST. LUKE ACADEMY has been inspected 18 times by Chicago Department of Public Health since October 15, 2010. The most recent inspection, on December 3, 2025, recorded 1 infraction.

6 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on December 3, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 January 14, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 once on April 25, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 once on April 17, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 13 times across 9 separate inspections, most recently on March 8, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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.

18 inspections

  1. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN THE STAFF UNISEX WASHROOM. MUST PROVIDE AND MAINTAIN.
  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    0 infractions

  6. Canvass

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZING TEST STRIPS FOR HIGH TEMPERATURE DISHMACHINE. MUST PROVIDE SANITIZING TEST STRIPS FOR HIGH TEMPERATURE DISHMACHINE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
  7. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
  8. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND 1 OUT OF 2 SINKS AT BASEMENT GIRL'S RESTROOMS NOT WORKING. FOUND 1 OUT OF THREE SINKS NOT WORKING AT 1ST FLOOR UNISEX RESTROOM. MUST REPAIR SINKS.
  9. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THAT THE MIDDLE FAUCET IN THE FIRST FLOOR RESTROOM AND THE LEFT FAUCET IN THE SECOND FLOOR RESTROOM ARE NOT OPERATIONAL. INSTRUCTED TO REPAIR THE FAUCET (REPLACE BATTERIES IF NECESSARY) AND TO USE THE OTHER HAND SINKS PROVIDED IN EACH RESTROOM UNTIL REPAIRED. MUST REPAIR LEAK AT WATER PIPING CONNECTED TO THE DISH MACHINE SOAP RESERVOIR.
  10. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR OR GUARD FOR HOT HOLDING AREA METAL SHELVING CORNERS. MUST BE SMOOTH AND CLEANABLE.
  11. Canvass

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE SANITIZING AT THE HIGH TEMPERATURE DISH MACHINE. TEMPERATURE FINAL RINSE HIGHEST LEVEL FOUND TO 168F AFTER NUMEROUS ATTEMPTS. INSTRUCTED FINAL RINSE TEMPERATURE MUST REACH 180F. NO DISHES OR FOOD TRAYS BEING WASHED DURING THIS INSPECTION. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, REACHES 180F AS A FINAL RINSE AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CHIPPING WOOD AND PAINT ON WOODEN DRY STORAGE SHELVING. MUST REPAINT TO PAINT SMOOTH AND CLEANABLE. MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR OR GUARD FOR HOT HOLDING AREA METAL SHELVING CORNERS. MUST BE SMOOTH AND CLEANABLE.
  12. Canvass

    0 infractions

  13. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED OUT OF ORDER TOILETS (2 ON FIRST FLOOR AND 1 ON SECOND FLOOR) AND AN OUT OF ORDER URINAL ON THE FIRST FLOOR (MULTIPLE OTHER TOILETS IN PROPER WORKING ORDER). INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
  14. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE IS NEEDED AT THE PREP SINK IN KITHEN FOOD PREP AREA. MUST PROVIDE.
  15. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD CONTAINERS NOT LABELED.(PASTA,SUGAR,ETC.)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS.MUST STORE INVERTED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY. STORE INSIDE JANITOR'S CLOSET.
  16. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE EXCESS ICE BUILD-UP AT SMALL REFRIGERATOR IN SCIENCE ROOM ON THE 1ST FLOOR. MUST CLEAN INTERIOR OF ICE MACHINE LID.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE MISSING FLOOR TILES AT NORTH EXIT HALLWAY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR BOTTOM PORTION OF DOOR AT WALL BETWEEN THE KITCHEN AND STUDENT DINING ROOM AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET BASE AT 2 COMP SINK IN THE KITCHEN.
  17. Canvass

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. BOYS AND GIRLS WASHROOMS NOT MAINTAINED.FOUND NO HOT WATER RUNNING AT WASHBOWLS:2ND FLOOR BOY'S WASHROOM(WATER TEMP OF 66F TO 67.9F);GIRL'S WASHROOM AT 2ND FLOOR TWO OUT OF THREE WASHBOWL NO HOT WATER PROVIDED.MEN'S AND WOMEN'S WASHROOMS IN LOWER LEVEL WATER TEMPERATURE 66.2F TO 69.1F.INSTRUCTED TO PROVIDE HOT WATER IN ALL WASHROOM.ENGINEER ON PREMISES WAS ABLE TO PROVIDE HOT WATER.CRITICAL VIOLATION:7-38-030 H000072171-11
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE BOTH SOAP DISPENSER FROM ABOVE THE 2 COMPARTMENT SINK, WHICH IS USED TO PREP FOOD, IN KITCHEN. REPLACE MISSING GARBAGE LIDS FOR GARBAGE CONTAINERS. KEEP LOCKED THE WHITE CHEST FREEZER(FOOD IS STORED INSIDE)FOR FOOD PROTECTION,IN REAR AREA NEAR EXIT DOOR,(PUBLIC VIEW).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. PROVIDE MISSING FLOOR TILES UNDER THE ICE MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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 FAUCET AT 4 COMPARTMENT SINK IS TOO LOOSE,ALSO PROVIDE UNTHREAD FAUCET.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. EVERYONE MUST WEAR HAIR RESTRAINANT IN PREP AREA(KITCHEN),INCLUDING MANAGERS AND OWNERS.
  18. Canvass

    0 infractions

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