Gouverneur Nutrition

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Inspection history

1. Feb 19, 2026

   ✓

2. Sep 3, 2025

   ✓

3. Mar 14, 2025

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

4. Nov 4, 2024

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

5. Feb 6, 2024

   ✓
   1 violation

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

6. Nov 8, 2023

   ✓

7. Feb 28, 2023

   ✓
   2 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Pesticide application not supervised by a certified applicator

8. Oct 31, 2022

   ✕
   2 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.

9. Jan 31, 2022

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

10. Jan 7, 2021

    ✕
    1 violation

    • Critical: Food from unapproved source, spoiled, adulterated on premises.

11. Feb 4, 2020

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

12. Apr 11, 2019

    ✕
    4 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

13. Oct 18, 2018

    ✕
    2 violations

    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

14. Apr 5, 2018

    ✕
    6 violations

    • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

15. Nov 29, 2017

    ✓
    4 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans