ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass Re-Inspection
Feb 19, 2026
Pass
2 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-603.15 OBSERVED MULTI-USE EQUIPMENT TOO LARGE TO SUBMERGE IN 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ALTERNATIVE METHOD TO PROPERLY WASH, RINSE, AND SANITIZE ALL LARGE EQUIPMENT.
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.
5-204.12 OBSERVED NO BACKFLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN BACKFLOW DEVICE ON UTILITY SINK..
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Chicago Department of Public Health, Feb 19, 2026 · Original Source
Canvass
Feb 11, 2026
Fail
3 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED OVER 50 MICE DROPPINGS SCATTERED ON FLOOR ALONG WALLS AND CORNERS IN EAST FURNACE ROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED MULTI-USE EQUIPMENT TOO LARGE TO SUBMERGE IN 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ALTERNATIVE METHOD TO PROPERLY WASH, RINSE, AND SANITIZE ALL LARGE EQUIPMENT.
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.
OBSERVED NO BACKFLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN BACKFLOW DEVICE ON UTILITY SINK..
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Chicago Department of Public Health, Feb 11, 2026 · Original Source
Canvass
May 28, 2025
Pass
2 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED CLUTTER IN BASEMENT AND ITEMS NOT NECESSARY TO OPERATION. INSTRUCTED PERSON IN CHARGE TO ORGANIZE AREA, ELEVATE ITEMS FROM FLOOR BY 6 INCHES AND MAINTAIN AT ALL TIMES.
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.
OBSERVED NO FOOD HANDLER CERTIFICATES FOR NON-MANAGERIAL FOOD HANDLER STAFF. INSTRUCTED PERSON IN CHARGE TO DIRECT FOOD HANDLER STAFF TO OBTAIN TRAINING AND RETAIN CERTIFICATES ON SITE.
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.
4-501.12 OBSERVED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
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.
6-501.12 EXCESSIVE WET FLOOR IN CHICKEN PREP ROOM. INSTD TO MAINTAIN FLOORS CLEAN AND DRY AT ALL TIMES.
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.
PLASTIC LINING BEING USED AS A LINER FOR ENTIRE INTERIOR OF CHEST FREEZERS TO STORE LARGE AMOUNTS OF CHICKEN. INSTD TO USE PROPER FOOD GRADE MATERIALS/EQUIPMENT AND OF SUFFICENT SIZE TO BE ABLE TO IMPLEMENT FIFO (FIRST IN, FIRST OUT) OF CHICKENS. LARGE 55 GALLON GARBAGE CANSALSO BEING USE TO STORE CHICKEN. INSTD TO USE PROPER FOOD GRADE MATERIALS/EQUIPMENT OF SUFFICIENT SIZE 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.
Official record from Chicago Department of Public Health, Dec 6, 2023 · Original Source
Canvass
Sep 29, 2023
Pass w/ Conditions
4 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
3-DOOR COOLER UNABLE TO MAINTAIN PROPER COLD HOLD TEMPERATURE, AIR TEMPERATURE AT 53.2F. ALL DOORS TO COOLER NOT TIGHT FITTING, GASKETS IN DISREPAIR. COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO REPAIR AND CONTACT CDPH PRIOR TO USING. INSTD TO REPAIR DOORS TO BE TIGHT FITTING AND COOLER ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 41F OR BELOW. CITATION ISSUED 7-38-005 PRIORITY
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.
PLASTIC LINING BEING USED AS A LINER FOR ENTIRE INTERIOR OF CHEST FREEZERS TO STORE LARGE AMOUNTS OF CHICKEN. INSTD TO USE PROPER FOOD GRADE MATERIALS/EQUIPMENT AND OF SUFFICENT SIZE TO BE ABLE TO IMPLEMENT FIFO (FIRST IN, FIRST OUT) OF CHICKENS. LARGE 55 GALLON GARBAGE CANSALSO BEING USE TO STORE CHICKEN. INSTD TO USE PROPER FOOD GRADE MATERIALS/EQUIPMENT OF SUFFICIENT SIZE 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.
EXCESSIVE WET FLOOR IN CHICKEN PREP ROOM. INSTD TO MAINTAIN FLOORS CLEAN AND DRY AT ALL TIMES
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.
THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN 3-DOOR COOLER: SALSA 52.0F AND CHICKEN 52.1F. ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 50LBS $500 VALUE. CITATION ISSUED 7-38-005 PRIORITY. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES
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.