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Umbrella Family - Greensville Elementary School

625 Harvest Rd, Greensville ON L9H 5K8 · Full Time

Official record from Hamilton →

Inspection summary

Umbrella Family - Greensville Elementary School has been inspected 16 times by City of Hamilton Public Health Services since August 15, 2022. The most recent inspection, on September 22, 2026, found no infractions.

8 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on May 27, 2025. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • 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 2 times on September 22, 2025. For example: Adherence to appropriate hand hygiene practices

  • 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 February 24, 2026. For example: Food protected from contamination or adulteration

  • 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 September 22, 2025. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • 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 8 times across 6 separate inspections, most recently on May 25, 2026. For example: Facility is maintained in a clean and sanitary condition

About this data

These results come from City of Hamilton Public Health Services, 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.

16 inspections

  1. Routine Inspection - Food Safety and Infection Control

    0 infractions

  2. Routine Inspection - Food Safety and Infection Control

    1 infraction

    • Facility is maintained in a clean and sanitary condition
      • Clean and maintain cubby area.
  3. Routine Inspection - Food Safety and Infection Control

    3 infractions

    • Change tables are maintained in a clean and sanitary condition
    • Toys are maintained in a clean and sanitary condition
    • Food protected from contamination or adulteration
  4. Re-inspection

    0 infractions

  5. Routine Inspection - Food Safety and Infection Control

    4 infractions

    • Adherence to appropriate hand hygiene practices
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Food processed in a safe manner
      • Cook fish at 70°C (158°F) for 15 seconds
  6. Routine Inspection - Food Safety and Infection Control

    3 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  7. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
      • Provide liquid soap in a dispenser at the hand wash sink
    • Personal items provided and maintained to prevent the spread of infection
      • Store soothers to prevent contamination.
  8. Routine Inspection - Food Safety and Infection Control

    0 infractions

  9. Routine Inspection - Food Safety and Infection Control

    0 infractions

  10. Routine Inspection - Food Safety and Infection Control

    0 infractions

  11. Routine Inspection - Food Safety and Infection Control

    2 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
      • Provide hot and cold running water at hand wash sink
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  12. Re-inspection

    0 infractions

  13. Routine Inspection - Food Safety and Infection Control

    3 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
      • Provide hot and cold running water at hand wash sink
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
      • Keep cloths clean, in good repair, and restricted to a single task
  14. Routine Inspection - Food Safety and Infection Control

    1 infraction

    • Facility uses approved, non-expired cleaning products that have a DIN number and a recommended manufacturer’s contact time of less than 5 minutes
  15. Routine Inspection - Food Safety and Infection Control

    0 infractions

  16. Routine Inspection - Food Safety and Infection Control

    0 infractions

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