School · Chicago, IL

West Park Academy

Name: West Park Academy
Address: 1425 N Tripp Ave, Chicago, IL

1425 N Tripp Ave

Last inspected Apr 21, 2026 · View Map ↗ · Compare ↗

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Pass w/ Conditions

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

Canvass

Apr 21, 2026

Pass w/ Conditions

3 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED ONE SINK NOT WORKING (BOTH SIDES) IN THE GIRLS SECOND FLOOR BATHROOM AND ONE SINK WITH ONLY ONE SIDE WORKING. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED THE VENTS IN THE PREP AREA WITH AN ACCUMULATION OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

OBSERVED TWO FOOD HANDLER CERTIFICATES EXPIRED. INSTRUCTED TO PROVIDE UPDATED CERTIFICATE AND MAINTAIN FOR ALL FOOD SERVICE EMPLOYEES.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Apr 21, 2026 · Original Source

Canvass Re-Inspection

Apr 14, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Chicago Department of Public Health, Apr 14, 2025 · Original Source

Canvass Re-Inspection

Mar 12, 2025

Fail

1 recorded violation

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

5-202.12 (A) OBSERVED IMPROPER TEMPERATURE OF THE HANDWASHING SINKS NOT MAINTAINED WITH HOT WATER AT NORTHSIDE 3RD FLOOR BOYS WASHROOM AT 70.2F AND SOUTHSIDE 3RD FLOOR GIRLS WASHROOM AT 83.5F. INSTRUCTED HOT WATER AT ALL HAND WASHING SINKS MUST BE MAINTAINED TO AT LEAST 100.0F. ENGINEER ON SITE WORKING ON ISSUE. PRIORITY VIOLATION #7-38-030(C). NO CITATION ISSUED.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Chicago Department of Public Health, Mar 12, 2025 · Original Source

Canvass

Mar 7, 2025

Fail

2 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED IMPROPER TEMPERATURE OF THE HANDWASHING SINKS NOT MAINTAINED WITH HOT WATER AT NORTHSIDE 3RD FLOOR BOYS WASHROOM AT 70.2F AND SOUTHSIDE 3RD FLOOR GIRLS WASHROOM AT 83.5F. INSTRUCTED HOT WATER AT ALL HAND WASHING SINKS MUST BE MAINTAINED TO AT LEAST 100.0F. ENGINEER ON SITE WORKING ON ISSUE. PRIORITY VIOLATION #7-38-030(C). NO CITATION ISSUED.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED IMPROPER STORAGE OF MOP IN BUCKET IN THE KITCHEN AREA. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Mar 7, 2025 · Original Source

Canvass

Sep 12, 2024

Pass w/ Conditions

4 recorded violations

notedCode 1Permits, training, and postings

Official wording

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

Inspector’s notes

OBSERVED NO PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE CITY OF CHICAGO CERTIFIED MANAGER AS PERSON-IN-CHARGE ON-SITE AT ALL TIMES OF OPERATIONS. PRIORITY FOUNDATION VIOLATION.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2Permits, training, and postings

Official wording

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

Inspector’s notes

OBSERVED NO FOOD EMPLOYEE WITH ORIGINAL COPY OF CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON-SITE WHILE TCS FOODS ARE PREPARED AND HANDLED (CHICKEN, POTATOES, DAIRY). INSTRUCTED TO PROVIDE AT LEAST ONE FOOD EMPLOYEE WITH CERTIFIED MANAGER TRAINING AND MAINTAIN ORIGINAL COPY OF CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 NO CITATION ISSUED.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 35Food temperature

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

OBSERVED BAG OF PRE-COOKED FROZEN CHICKEN PATTIES THAWING AT ROOM TEMPERATURE ON FOOD PREP COUNTER IN THE MAIN KITCHEN AREA. INSTRUCTED TO THAW TCS FOODS USING APPROVED THAWING METHODS SUCH AS UNDER REFRIGERATION OR AS PART OF THE COOKING PROCESS AND MAINTAIN.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED METERED HANDWASHING SINK FAUCETS TO PROVIDE WATER FOR LESS THAN 3 SECONDS UPON ACTIVATION IN THE FOLLOWING AREAS: 3RD FLOOR BOYS RESTROOM, 2ND FLOOR BOYS AND GIRLS RESTROOMS. INSTRUCTED TO REPAIR OR REPLACE METERED HANDWASHING SINK FAUCETS TO PROVIDE WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCETS AND MAINTAIN.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Chicago Department of Public Health, Sep 12, 2024 · Original Source