YMCA Child Care - St. Ann's
5 Dunlop St, Penetanguishene ON L9M 1J2 · Child Care - Preparation Onsite
Inspection summary
YMCA Child Care - St. Ann's has been inspected 6 times by Simcoe Muskoka District Health Unit since December 6, 2024. The most recent inspection, on June 4, 2026, recorded 4 infractions.
3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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.
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 2 separate inspections, most recently on June 4, 2026. For example:
Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
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 December 6, 2024. For example:
Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
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 2 times across 2 separate inspections, most recently on June 4, 2026. For example:
Floors, walls and ceilings are clean and in good repair
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 June 4, 2026. For example:
Operator practiced safe food handling to ensure food is safe to eat.
About this data
These results come from Simcoe Muskoka District Health Unit, 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
- Routine
4 infractions
- Floors, walls and ceilings are clean and in good repair
- Food premises not maintained with clean floors and/or in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Fail to maintain equipment, utensils and or multi-service articles in good repair
- Testing reagent used to determine concentration of sanitizer.
- Fail to use or provide test reagent to determine concentration of sanitizer
- Operator practiced safe food handling to ensure food is safe to eat.
- Fail to protect food from contamination and/or adulteration
- Floors, walls and ceilings are clean and in good repair
- Routine
0 infractions
- Routine
1 infraction
- Food premises shall be equipped and maintained as prescribed in the regulation.
- Handwashing station used other than for handwashing of employees
- Food premises shall be equipped and maintained as prescribed in the regulation.
- Routine
0 infractions
- Routine
0 infractions
- Routine
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Fail to maintain equipment, utensils and or multi-service articles of sound and tight construction
- Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
- Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
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