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
Jun 29, 2026
Pass
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14: MISSING HANDAWASH SIGNAGE AT HANDWASH SINKS. INSTD TO PROVIDE SIGNAGE 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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
4-502.13 PREMISES RE USING SOUR CREAM CONTAINERS TO STORE OTHER FOODS IN COOLER. INSTD TO USE PROPER FOOD GRADE CONTAINERS DESIGNED FOR MULTI USE. SINGLE SERVICE CONTAINERS ARE NOT TO BE REUSED
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.12: HEAVILY STAINED CUTTING BOARD WITH DEEP, DARK GROOVES AT SALAD PREP COOLER STATION. INSTD TO REPLACE AND MAINTAIN 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.
4-601.11(C): DOOR HANDLES AND UNDERNEATH DOOR HANDLES FOR ALL REFRIGERATION UNITS AND WALK IN COOLER NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME
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.
5-205.15 5-205.15 LOOSE FAUCET HANDLES AT BASEMENT BAR HANDWASH SINK. INSTD TO REPAIR AND MAINTAIN
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.
6-501.18: BASIN OF BAR HANDWASH SINK AND FAUCET HANDLES OF HANDWASH SINK IN MAIN PREP AREA, WITH EXCESSIVE DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME
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: 1ST FLOOR BAR WET AND STANDING WATER IN VARIOUS AREAS. INSTD TO KEEP CLEAN AND DRY. FLOOR DRAIN AT BAR 3-COMPARTMENT SINK WITH EXCESSIVE DEBRIS. INSTD 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.
Official record from Chicago Department of Public Health, Jun 29, 2026 · Original Source
Canvass
Jun 17, 2026
Fail
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
MISSING HANDAWASH SIGNAGE AT HANDWASH SINKS. INSTD TO PROVIDE SIGNAGE 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.
INTERIOR OF ICE MACHINE PANEL AND CHUTE WITH EXCESSIVE BLACK SUBSTANCE. INSTD TO DISPOSE OF ICE, CLEAN AND SANITIZE MACHINE AND MAINTAIN. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
PREMISES RE USING SOUR CREAM CONTAINERS TO STORE OTHER FOODS IN COOLER. INSTD TO USE PROPER FOOD GRADE CONTAINERS DESIGNED FOR MULTI USE. SINGLE SERVICE CONTAINERS ARE NOT TO BE REUSED
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
HEAVILY STAINED CUTTING BOARD WITH DEEP, DARK GROOVES AT SALAD PREP COOLER STATION. INSTD TO REPLACE AND MAINTAIN 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.
DOOR HANDLES AND UNDERNEATH DOOR HANDLES FOR ALL REFRIGERATION UNITS AND WALK IN COOLER NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME
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.
LOOSE FAUCET HANDLES AT BASEMENT BAR HANDWASH SINK. INSTD TO REPAIR AND MAINTAIN
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.
BASIN OF BAR HANDWASH SINK AND FAUCET HANDLES OF HANDWASH SINK IN MAIN PREP AREA, WITH EXCESSIVE DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME
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.
1ST FLOOR BAR WET AND STANDING WATER IN VARIOUS AREAS. INSTD TO KEEP CLEAN AND DRY. FLOOR DRAIN AT BAR 3-COMPARTMENT SINK WITH EXCESSIVE DEBRIS. INSTD 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.
Official record from Chicago Department of Public Health, Jun 17, 2026 · Original Source
Canvass Re-Inspection
Aug 14, 2025
Pass w/ Conditions
5 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13 CLEAN THE BEER LINES BEHIND THE MAIN BAR.
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.
5-205.15 REPLACE THE LEAKING BEER LINES BEHIND THE MAIN BAR.
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.
6-501.12 CLEAN THE FLOOR BEHIND BOTH BARS, IN THE DRY STORAGE ROOM IN THE BASEMENT, AND LIQUOR STORAGE ROOMS.
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.
2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
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.
8-404.13(B)(3) 8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATIONS FROM REPORT #2621691 ON 8/4/25 WERE NOT CORRECTED: 38 - OBSERVED APPROX. 50 LIVE SMALL FLYING INSECTS ON THE WALLS, CEILING AND BOXES OF STOCK AND EQUIPMENT IN THE BASEMENT FOOD PREP AND DISH WASHING AREA, DRY STORAGE AND LIQUOR ROOMS IN THE BASEMENT, AROUND THE WAIT STATION, AND BEHIND THE MAIN BAR AND BASEMENT BAR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY THROUGHOUT THE PREMISES. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Aug 14, 2025 · Original Source
Canvass Re-Inspection
Aug 12, 2025
Fail
6 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
2-101.11 OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (HAMBURGERS AND SALADS) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. 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.
4-602.13 CLEAN THE BEER LINES BEHIND THE MAIN BAR. CLEAN THE TABLES AND SHELVES BEHIND THE BASEMENT BAR. CLEAN THE DRY STORAGE SHELVES IN THE BASEMENT.
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.
5-205.15 REPLACE THE LEAKING BEER LINES BEHIND THE MAIN BAR.
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.
6-501.114 REMOVE THE EXCESSIVE CLUTTER ON THE FLOOR IN THE UTILITY ROOM NEXT TO THE LIQUOR STORAGE AREA.
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.
2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
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.
8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATIONS FROM REPORT #2621691 ON 8/4/25 WERE NOT CORRECTED: 25 - OBSERVED NO CONSUMER ADVISORY DISCLOSURE FOR ALL FOODS THAT CAN BE ORDERED RAW OR UNDERCOOKED ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU WITH AN ASTERISK OR OTHER MEANS. 38 - OBSERVED APPROX. 50 LIVE SMALL FLYING INSECTS ON THE WALLS, CEILING AND BOXES OF STOCK AND EQUIPMENT IN THE BASEMENT FOOD PREP AND DISH WASHING AREA, DRY STORAGE AND LIQUOR ROOMS IN THE BASEMENT, AROUND THE WAIT STATION, AND BEHIND THE MAIN BAR AND BASEMENT BAR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY THROUGHOUT THE PREMISES. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Aug 12, 2025 · Original Source
Canvass
Aug 4, 2025
Fail
12 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED A HANGING FLY STRIP IN THE BASEMENT DISH WASHING AND FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REMOVE ALL FLY STRIPS FROM THE FOOD PREP AREAS.
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.
OBSERVED RUST INSIDE OF THE DOOR OF THE MICROWAVE AT THE SALAD PREP STATION. MANAGEMENT INSTRUCTED TO REPLACE THE MICROWAVE.
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (MASHED POTATOES AT 161F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. 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.
OBSERVED UNSAFE FOOD BEING STORED IN THE WALK-IN COOLER AND PREP COOLERS. OBSERVED SLICED CHEESES WITH BLUE AND BLACK SPOTS ON THEM THAT APPEARED TO BE MOLD GROWTH. MANAGEMENT INSTRUCTED THAT ALL FOOD MUST BE SAFE AND WHOLESOME. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
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.
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 3-DOOR PREP COOLER AND WALK-IN COOLER. OBSERVED CHEESE AT 54F, MACARONI AND CHEESE AT 50F, CORNED BEEF AT 68F, SAUSAGE AT 48F, EGG ROLLS AT 50F, MEATLOAH AT 48F, AND CHICKEN AT 51F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY DISCLOSURE FOR FOODS THAT CAN BE ORDERED RAW OR UNDERCOOKED ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. PRIORITY FOUNDATION VIOLATION 7-38-005.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE 3-DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 58F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MEAT AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. 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.
OBSERVED APPROX. 50 LIVE SMALL FLYING INSECTS AND 4 HOUSE FLIES IN THE BASEMENT FOOD PREP AND DISH WASHING AREA, WAIT STATION AND BEHIND THE MAIN BAR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY THROUGHOUT THE PREMISES. PRIORITY FOUNDATION VIOLATION 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.
CLEAN THE INTERIOR OF THE LOW TEMPERATURE DISH MACHINE CHEMICAL BASIN WITH ENCRUSTED SOIL SURROUNDING THE BASIN.
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.
REPAIR THE LEAKING DRAIN LINE UNDERNEATH THE DISH WASHING MACHINE.
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.
CLEAN THE FOOD SPLATTER AND DEBRIS ON THE CEILING TILES OF THE BASEMENT FOOD PREP AND DISH WASHING AREA.
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 ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
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.
Official record from Chicago Department of Public Health, Aug 4, 2025 · Original Source
Canvass
Jun 10, 2024
Pass
3 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED A 1/4" GAP AT THE BOTTOM OF THE SIDE BASEMENT STAIRWELL EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE BASEMENT WALK-IN FREEZER AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.
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.
OBSERVED FOOD BOXES AND DEBRIS OUTSIDE REAR EXIT DOOR GANGWAY. 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.