Canvass Re-Inspection
Apr 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 28, 2026 · Original Source
Grocery Store · Chicago, IL
Montrose Deli
6601 W Irving Park Rd
Last inspected Apr 28, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsCanvass
Apr 21, 2026
Fail
9 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND SINK IN REAR KITCHEN PREP AREA. MUST PROVIDE.
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 15Other
Official wording
FOOD SEPARATED AND PROTECTED
Inspector’s notes
OBSERVED RAW DUCK AND RAW BEEF NEXT TO EACH OTHER ON THE SAME CUTTING BOARD IN REAR MEAT PREP AREA. INSTRUCTED TO SEPERATE RAW ANIMAL MEAT TO PREVENT CONTAMINATION. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $100.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. ALSO OBSERVED WATER DRIPPING FROM PIPE ON CEILING IN REAR MEAT WALK IN COOLER ONTO EGGROLLS WHICH WERE STORED ON STORAGE RACK. FOOD IS DISCARDED. FOOD WEIGHING APPROXIMATELY 5 LBS COST APPROXOMATELY $20.00.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COOKED RICE WITH MUSHROOMS AND CHEESE HELD IN STORAGE CLOSET AT ROOM TEMPERATURE AT 57F. ALSO OBSERVED THE FOLLOWING TCS FOODS HELD IN THE STORAGE CLOSET AT ROOM TEMPERATURE. COOKED EGGROLLS CONTAINING SAURKRAUT AND CABBAGE FOUND AT 77F, COOKED PEROGIS WITH CHEESE AND POTATOES FOUND AT 56F, SLICED BEEF FOUND AT 45.5F, COOKED CHICKEN FOUND AT 108F, COOKED MASH POTATOES FOUND AT 66F. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 100 LBS AT A COST OF $1,500.
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 29Other
Official wording
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED PERSON ON SITE CANNOT ACCURATELY MEASURE THE PH OF SUSHI RICE. INSTRUCTED PERSON IN CHARGE TO ACCURATELY DETERMINE THE PH OF SUSHI RICE OR PROVIDE A SUSHI RICE LAB REPORT VERIFYING THE PH FROM A CERTIFIED LAB. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED. 40 CONTAINERS OF SUSHI DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 80 LBS AT A COST OF APPROXIMATELY $360.00.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO EQUIPMENT THERMOMETER AT COLD HOLDING UNIT WHERE PACKAGED SAURKRAUT IS BEING HELD. MUST PROVIDE EQUIPMENT THERMOMETER TO ACCURATELY MEASURE THE AMBIENT TEMPERATURE INSIDE COLD HOLDING UNIT.
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.
More about equipment or utensil issuesnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED PACKAGED SPECIALTY BREAD AND PACAKAGED SUSHI NOT PROPERLY LABELED. PACKAGED SUSHI IS MISSING THE BUSINESS NAME AND ADDRESS. PACKAGED SPECIALTY BREAD IS MISSING THE BUSINESS NAME AND ADDRESS, NET QUANTITY AND INGREDIENT LIST. MUST PROVIDE A LABEL ON PACKAGED FOOD FOR RETAIL WITH ALL PROPER INFORMATION.
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 problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED OVER 100 LIVE FRUIT FLIES ON WALLS IN REAR SANDWICH PREP ROOM. INSTRUCTED TO ELIMINATE ALL EVIDENCE OF PEST ACTIVITY ON PREMISES. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS. 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.
More about signs of rodents or insectsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED MINOR WATER LEAK AT PIPE BELOW MIDDLE COMPARTMENT AT 3-COMPARTMENT SINK LOCATED IN REAR KITCHEN DISH WASHING/PREP AREA. MUST REPAIR.
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.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DUST PARTICLES AND DEBRIS ON THE FLOOR UNDER COLD HOLDING DISPLAY CASE LOCATED IN BAKERY. 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, Apr 21, 2026 · Original Source
Canvass
Jun 23, 2025
Pass
2 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
NOTED INTERIOR OF ICE MACHINE IN REAR NOT CLEAN. INSTRUCTED TO REMOVE ICE, CLEAN AND SANITIZE SURFACES 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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
NOTED EXPOSED RODENT TRAP UNDERNEATH STORAGE SHELVES BETWEEN PRODUCE WALK IN COOLER AND PRODUCE PREP AREA, INSTRUCTED TO PROVIDE PROPER COVERINGS FOR ALL RODENT TRAPS AND BAIT.
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.
More about signs of rodents or insectsOfficial record from Chicago Department of Public Health, Jun 23, 2025 · Original Source
Canvass
Jun 20, 2024
Pass w/ Conditions
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINKS IN WOMEN'S AND MEN'S TOILET ROOM RANGING FROM 91-92F. MINIMUM WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT 100F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. PLUMBER ARRIVED ON SITE AND CORRECTED ISSUE.
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 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED ROAST BEEF AT IMPROPER HOT HOLDING TEMPERATURE AT 97F AT HOT HOLDING UNIT. TCS FOODS MUST BE HELD AT 135F OR ABOVE AT A HOT HOLDING UNIT. EMPLOYEE DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $75.00. 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 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED SALMON AT IMPROPER COLD HOLDING TEMPERATURE AT 47F IN COOLER LOCATED AT PREPARED FOODS AREA. ALSO OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 44-56F SUCH AS POTATO SALAD, CROQUETTES STUFFED WITH MEAT, GROUND TURKEY, COOKED PEAS AND CARROTS. TCS FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 50 LBS AT A COST OF $400.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS LOCATED BY PREPARED FOODS PREP AREA. 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN CONDENSATION FROM VENTS IN PRODUCE WALK IN COOLER.
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 20, 2024 · Original Source