Inspection
Mar 3, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 3, 2026 · Original Source
Food Service Establishment · Albany County, NY
Colonie Central High School
1 Raider Boulevard
Last inspected Mar 3, 2026 · View Map ↗ · Compare ↗
No violations found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspectionsInspection
Oct 28, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 28, 2025 · Original Source
Inspection
Feb 25, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Feb 25, 2025 · Original Source
Inspection
Oct 4, 2024
Non-critical violations only
1 recorded violation
minorCode 8EFood temperature
Official wording
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 temperatureOfficial record from New York State Department of Health, Oct 4, 2024 · Original Source
Re-Inspection
Jun 5, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 5, 2024 · Original Source
Inspection
May 13, 2024
Critical violations found
1 recorded violation
criticalCode 5BFood temperature
Official wording
Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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 temperatureOfficial record from New York State Department of Health, May 13, 2024 · Original Source
Inspection
Oct 2, 2023
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 2, 2023 · Original Source
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