YMCA of Greater Toronto - Mount Joy YMCA School Age Program

Inspection summary

YMCA of Greater Toronto - Mount Joy YMCA School Age Program has been inspected 4 times by York Region Public Health since November 15, 2024. The most recent inspection, on April 16, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 once on April 10, 2026. For example: Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower

• 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 April 10, 2026. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, physical hazards, during display, during transport)

• Handwashing and staff hygieneHigher risk

  Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

  Recorded once on April 10, 2026. For example: Staff follow proper hand hygiene practices

• PestsHigher risk

  Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

  Recorded once on August 6, 2025. For example: Adequate protection against the entrance of pests

• 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 April 10, 2026. For example: Equipment, non-food contact surfaces are designed, constructed, maintained and accessible for cleaning

About this data

These results come from York Region 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.

• View the official York Region Public Health disclosure site
• See all inspected facilities in York Region
• How to read an inspection report