YMCA - Dr. Emily Stowe (Kitchen)
A 71A Sandringham Dr, Courtice ON L1E 1W8 · Child Care Inspections
Inspection summary
YMCA - Dr. Emily Stowe (Kitchen) has been inspected 4 times by Durham Region Health Department since February 6, 2025. The most recent inspection, on September 1, 2026, recorded 1 infraction.
2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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.
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 September 1, 2026. For example:
Potentially hazardous food is held at 4°C (40°F) or lower
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 March 16, 2026. For example:
Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
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.
4 inspections
- Routine
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or lower
- ° Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Potentially Hazardous foods observed at an internal temperature above 4° C (40°F)
- Potentially hazardous food is held at 4°C (40°F) or lower
- Routine
2 infractions
- Thermometers used to verify food preparation and storage temperatures
- * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
- Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Thermometers used to verify food preparation and storage temperatures
- Routine
0 infractions
- Routine
0 infractions
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