ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Canvass Re-Inspection
May 4, 2026
Pass
4 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.11 : MUST ELEVATE FOOD FROM BASEMENT WALK IN FREEZER TO PREVENT CROSS CONTAMINATION.
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.
4-601.11(B) : MUST CLEAN INTERIOR PANELS OF LARGE ICE MACHINES.
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 : MUST REPAIR OR REPLACE LEAKY PIPE AT 1- COMPARTMENT SINK IN PASTY & BROKEN DRAINLINE PIPE OF WALK IN CONDENSOR IN FLEX KITCHEN #1.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM ALL FILTERS AT HOOD OF COOKING EQUIPMENT.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Chicago Department of Public Health, May 4, 2026 · Original Source
Canvass
Apr 29, 2026
Fail
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HOT RUNNING WATER TEMPERATURE AT HAND SINK IN MAIN KITCHEN PREP AREA NEAR DISH WASHING AREA AT 84.1F.WOMEN'S TOILET ROOM AT FAR LEFT SINK AT 56.1F,2ND-56.5F AND MIDDLE NOT OPERABLE.MUST HAVE HOT RUNNING WATER AT 100.0F. MUST REPAIR AND MAINTAIN.(PRIORITY 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.
OBSERVED MULTI-USE UTENSILS BEING SANITIZED AT O.O. PPM'S AT 3- COMPARTMENT SINK IN FLEX KITCHEN #1 BY STUDENTS.MUST HAVE SANITIZER AT LEAST 50 PPM'S .INSTRUCTOR DRAINED SINK AND SET UP PROPERLY.(PRIORITY 7-38-025)(COS)(CITATION ISSUED)
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 IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 5LBS. CUTLEAF SPINACH AT 58.0F-59.0F AND 4.5LBS. CREAM CHEESE-50.6F-52.7F INSIDE OF 2- DOOR REACH IN COOLER IN PASTRY PREP AREA.MAIN KITCHEN-5 GALLONS VEAL STOCK-48.0F IN WALK IN COOLER DATED 4/28/26.FLEX KITCHEN #1-2- GALLONS VEGETABLE STOCK-51.6F IN PREP COOLER.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.69.5LBS. $375.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST ELEVATE FOOD FROM BASEMENT WALK IN FREEZER TO PREVENT CROSS CONTAMINATION.
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.
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.
MUST REPAIR OR REPLACE LEAKY PIPE AT 1- COMPARTMENT SINK IN PASTY & BROKEN DRAINLINE PIPE OF WALK IN CONDENSOR IN FLEX KITCHEN #1.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MUST CLEAN DEBRIS BUILD UP FROM ALL FILTERS AT HOOD OF COOKING EQUIPMENT.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
MUST PROVIDE LIDS ON GARBAGE CANS IN BOTH UNISEX TOILET 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.
Official record from Chicago Department of Public Health, Mar 17, 2026 · Original Source
License
Jan 5, 2026
Not Ready
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 5, 2026 · Original Source
Canvass Re-Inspection
Nov 17, 2025
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
5-205.15: OBSERVED HANDWASHING SINKS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 77.5-90.5F. OBSERVED HANDWASHING SINK IN LARGE PREP AREA ON NORTHSIDE, PASTRY PREP AND HANDWASHING SINK #3(STARING FROM LEFT)IN 7TH FLOOR WOMEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. NOTE: THERE ARE OTHER PROPERLY FUNCTIONING IN LARGE PREP AREA, PASTRY PREP AND 7TH FLOOR WOMEN'S WASHROOM.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-501.14: OBSERVED DUST ON FILTERS IN ALL FILTERS THROUGHOUT LARGE PREP AREA.INSTRUCTED TO CLEAN ALL FILTERS IN HOODS IN LARGE PREP AREA AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Chicago Department of Public Health, Nov 17, 2025 · Original Source
Canvass
Nov 12, 2025
Fail
3 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED TEMPERATURE OF THE WASH SOLUTION IN LARGE HIGH TEMPERATURE DISH MACHINE IN DISHWASHING AREA AT IMPROPER TEMPERATURE OF 120F. INSTRUCTED TO REPAIR LARGE HIGH TEMPERATURE DISH MACHINE IN DISHWASHING AREA, WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE MAY NOT BE LESS THAN 150F. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED
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 HANDWASHING SINKS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 77.5-90.5F. OBSERVED HANDWASHING SINK IN LARGE PREP AREA ON NORTHSIDE, PASTRY PREP AND HANDWASHING SINK #3(STARING FROM LEFT)IN 7TH FLOOR WOMEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. NOTE: THERE ARE OTHER PROPERLY FUNCTIONING IN LARGE PREP AREA, PASTRY PREP AND 7TH FLOOR WOMEN'S WASHROOM.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED DUST ON FILTERS IN ALL FILTERS THROUGHOUT LARGE PREP AREA.INSTRUCTED TO CLEAN ALL FILTERS IN HOODS IN LARGE PREP AREA AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Chicago Department of Public Health, Nov 12, 2025 · Original Source
Canvass
Nov 21, 2024
Pass
2 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED AN EMPLOYEE EATING IN THE FOOD PREPARATION AREA. EMPLOYEES MUST USE A DESIGNATED AREA OUTSIDE OF FOOD PREPARATION AREA FOR EATING.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Chicago Department of Public Health, Nov 21, 2024 · Original Source
Canvass Re-Inspection
Nov 13, 2023
Pass
1 recorded violation
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
2-402.11 OBSERVED STUDENTS WITH BEARDS AND WITHOUT BEARD GUARDS WHILE PREPPING FOODS. INSTRUCTED TO PROVIDE.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Chicago Department of Public Health, Nov 13, 2023 · Original Source
Canvass
Oct 31, 2023
Fail
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
5-202.12(A) OBSERVED MULTIPLE HAND WASHING SINKS RANGING FROM 88F-94F DURING THE INSPECTION IN THE FOOD PREP AREAS AS WELL AS THE HAND WASHING SINKS LOCATED IN THE TOILET ROOMS BY THE FREIGHT ELEVATOR AT AN INADEQUATE HOT WATER TEMPERATURE OF 65F IN BOTH THE MEN'S AND WOMEN'S TOILET ROOMS. MANAGER WAS ABLE TO ADJUST THE HOT WATER TEMPERATURE AT THE HAND WASHING SINKS IN THE FOOD PREP AREAS HOWEVER THE ENGINEER WAS NOT ABLE TO CORRECT THE HOT WATER TEMPERATURE AT THE SINKS IN THE TOILET ROOMS BY THE FREIGHT ELEVATOR. INSTRUCTED TO REPAIR SO THAT SAID TOILET ROOM'S HAND WASHING SINKS MAINTAIN 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030.
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.
2-402.11 OBSERVED STUDENTS WITH BEARDS AND WITHOUT BEARD GUARDS WHILE PREPPING FOODS. INSTRUCTED TO PROVIDE.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.