Canvass
Mar 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 5, 2026 · Original Source
Grocery Store · Chicago, IL
Deluxe Global Market Inc.
6332 W Higgins Ave
Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Deluxe Global Market Inc. has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspectionsLicense
Mar 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 5, 2026 · Original Source
Short Form Complaint
Sep 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 10, 2025 · Original Source
Complaint
Jun 18, 2025
Pass w/ Conditions
5 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
EXCESS GREASE ON FLOORS UNDER COOKING UNITS.DEBRIS UNDER SHELVES.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 problemsnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED 6LB OF COOKED CHICKEN STORED ON TOP THE FRONT COUNTER AT TEMP OF 73.5F AND 10LB OF COOKED WHOLE POTATOES STORED AT SAME COUNTER AT TEMP OF 73F.BOTH PRODUCTS HAVING COOKED DATE,TIME AND DISCARDED TIME. NOT PROVIDED INITIAL TEMPERATURE OF BOTH PRODUCTS.RE-ENTER INFORMATION ON TIME AND TEMPERATURE LOGS. FOOD DISCARDED AND DENATURED BY THE OWNER. POUNDS 16,VALUE 50. PRIORITY VIOLATION:7-38-005,CITATION ISSUED
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 temperaturenotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
SPLASH GUARD IS NEEDED BETWEEN HANDWASHING SINK AND PREP COUNTER AT FRONT DELI AREA. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
RUSTY SHELVES AND BASE OF TABLE MUST REPAIR AND RESTORE TO A SMOOTH, EASILY CLEANABLE SURFACE OR REPLACE
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 problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST 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 problemsOfficial record from Chicago Department of Public Health, Jun 18, 2025 · Original Source
Canvass Re-Inspection
Apr 17, 2025
Pass
1 recorded violation
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED RAW WOOD DOOR WITHIN WALK-IN COOLER. RAW WOOD IS PROHIBITED. PAINT OR SEAL RAW WOOD FOR IT TO BE NON-POUROUS, CLEANED, AND EASILY SANITIZED.
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 problemsOfficial record from Chicago Department of Public Health, Apr 17, 2025 · Original Source
Canvass
Apr 8, 2025
Pass w/ Conditions
1 recorded violation
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED LARGE CUTTING BOARD IN REAR PREP WITH DARK GROOVES. SANITIZE BOARD AND REMOVE DARK GROOVES.
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 problemsOfficial record from Chicago Department of Public Health, Apr 8, 2025 · Original Source
Canvass Re-Inspection
May 31, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 31, 2024 · Original Source
Canvass
May 24, 2024
Fail
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED EXPOSED HANDWASHING SINK IN FRONT PREP AND SERVICE AREA RENDERED INACCESSIBLE BY CAUSING FLOOR DRAIN TO BACK UP WHEN SINK IS TURNED ON. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). 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 problemsnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED PREPRED SALADS ETC SOLD TO GO LABELED ONLY WITH INGREDIENTS. INSTRUCTED TO ADD BUSINESS TRACE BACK INFORMATION TO LABELS.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Chicago Department of Public Health, May 24, 2024 · Original Source