Canvass Re-Inspection
Jul 21, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 21, 2025 · Original Source
Restaurant · Chicago, IL
North Pond Cafe
2610 N Cannon Dr
Last inspected Jul 21, 2025 · View Map ↗ · Compare ↗
Pass
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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
Jul 14, 2025
Fail
2 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED FINAL RINSE GAGE NOT READING ACCURATE TEMPERATURE INSIDE OF HIGH TEMPERATURE DISH MACHINE. FINAL RINSE TEMPERATURE ON GAGE IS SHOWING A TEMPERATURE OF 162F. A WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water: In each wash and rinse tank and as the water enters the hot water SANITIZING final rinse manifold. PRIORITY FOUNDATION VIOLATION. 7-38-005. 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.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED LARGE HOLE IN WALL LOCATED IN REAR LINEN ROOM. MUST SEAL.
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, Jul 14, 2025 · Original Source
Canvass
Sep 13, 2024
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS BRIE CHEESE 44.2 F, YAK (WHOLE MUSCLE - COW) 44.2 F, CHICKEN LEGS 45.5, LAMB BELLY 43.8 F, COOKED LAMB 44.4 F, RAW DUCK 45.1 F, BRIOCHE DOUGH 44.9, WAGYU 44.6 F, CHICKEN BREAST 44.4 F AND COOKED SWEET POTATOES 44.2 F, IN WALK-IN COOLER. APPROXIMATELY 90 LBS VALUED AT $1030 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. 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 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
NOTED TRASH, CRATES, WOOD, AND EXCESSIVE DIRT AND OTHER ELEMENTS ON THE GROUND UNDERNEATH OUTDOOR RECEPTACLES. INSTRUCTED TO REMOVE LARGE ITEMS AND CLEAN 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.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
NOTED LEAK AT BASE OF MOP SINK FAUCET. INSTRUCTED TO REPAIR 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, Sep 13, 2024 · Original Source
Canvass
Nov 2, 2023
Pass w/ Conditions
8 recorded violations
notedCode 29Other
Official wording
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED COMPLETELY THAWED QUAIL BREAST MEAT @ 42.8F IN REDUCED OXYGEN PACKAGING INSIDE THE WALK-IN COOLER DATED 10/27. QUAIL WAS PACKAGED ON-SITE WITH NO HACCP PLAN. INSTRUCTED TO FOLLOW R.O.P REQUIREMENTS OF TIME, DATE, AND TEMPERATURE OR PROVIDE A HACCP PLAN FOR THE USE OF THE R.O.P MACHINE ON SITE. MANAGEMENT DISCARDED QUAIL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE COOKS LINE HAND WASHING SINK AND THE BAR HAND WASHING SINK ----EXPOSED PRE-SET TABLEWARES MUST BE PROTECTED FROM 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.
More about food not protected from contaminationnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
ALL STORED ITEMS UNDER THE DISH ROOM THREE-COMPARTMENT SINK AND THROUGHOUT THE REAR DRY FOOD STORAGE ROOM MUST BE ELEVATED FROM THE FLOOR.
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
TOP OF THE DISHWASHING MACHINE WITH DIRT AND DEBRIS. 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 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
LEAK UNDER THE DISH ROOM THREE-COMPARTMENT SINK. 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 32Other
Official wording
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s notes
OBSERVED COMPLETELY THAWED QUAIL BREAST MEAT @ 42.8F IN REDUCED OXYGEN PACKAGING INSIDE THE WALK-IN COOLER DATED 10/27. QUAIL WAS PACKAGED ON-SITE WITH NO HACCP PLAN. INSTRUCTED TO FOLLOW R.O.P REQUIREMENTS OF TIME, DATE, AND TEMPERATURE OR PROVIDE A HACCP PLAN FOR THE USE OF THE R.O.P MACHINE ON SITE. MANAGEMENT DISCARDED QUAIL. PRIORITY FOUNDATION VIOLATION 7-38-005; SEE THE ABOVE VIOLATION #29 FOR CITATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
ALL LARGE BULK FOOD CONTAINERS IN THE REAR PREP MUST BE RE-LABELED.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
FLOORS UNDER THE REAR DRY FOOD STORAGE ROOM METAL RACK SHELVING WITH DIRT AND GREASE. 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, Nov 2, 2023 · Original Source