ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass Re-Inspection
Jan 8, 2026
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13 CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS. CLEAN THE DUST BUILDUP ON THE WIRE STORAGE SHELVES IN THE FOOD PREP 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.
6-501.12 CLEAN THE GREASE ON THE FLOOR BENEATH THE COOKING 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.
2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF FOOD HANDLER 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, Jan 8, 2026 · Original Source
Canvass
Jan 6, 2026
Pass w/ Conditions
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2-DOOR PREP COOLER. OBSERVED CHICKEN AT 60F, CHEESE AT 58F AND HAMBURGERS AT 60F. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE 2-DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 55F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MEATS AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE PREP COOLER WITH AN AIR TEMPERATURE 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.
REPLACE THE DOOR GASKETS FOR THE 2-DOOR PREP COOLER SO THAT THE DOORS CLOSE AND SEAL PROPERLY.
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.
CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS. CLEAN THE DUST BUILDUP ON THE WIRE STORAGE SHELVES IN THE FOOD PREP 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.
CLEAN THE GREASE ON THE FLOOR BENEATH THE COOKING 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 A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF FOOD HANDLER 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.
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLE AND 3-COMPARTMENT SINK IN FOOD PREPARATION AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
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 RUSTY FOOD STORAGE SHELVING IN REAR FOOD PREPARATION AREA IN THE BASEMENT. MUST RAPAINT/REPLACE SHELVING
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 GREASE ENCRUSTED INSIDE COOKING EQUIPMENT IN THE KITCHEN FOOD PREPARATION AREA LOCATED IN THE FIRST FLOOR. 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.
ADDITIONAL WATER PRESSURE NEEDED IN THE FRONT EXPOSED HAND WASHING SINK LOCATED IN THE FRONT BAR AREA. MUST REPAIR AND PROVIDE ADEQUATE WATER PRESSURE.
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.
OBSERVED NP COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX EMOLOYEES/CUSTOMERS WASHROOMS. MUST PROVIDE ANAD 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.
OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT AND UNDERNEATH FOOD STORAGE SHELVING AND FOOD PREP TABLES IN BASEMENT FOOD PREPARATION 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.
Official record from Chicago Department of Public Health, Jan 27, 2025 · Original Source
Canvass Re-Inspection
Mar 19, 2024
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
BOTTOM METAL SHELVING OF THE KITCHEN PREP TABLE NOTED DIRTY/RUSTY. MUST CLEAN AND REMOVE RUST.
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.
OPEN WINDOW IN THE KITCHEN TO THE OUTDOORS NOT SCREENED. MUST PROVIDE A TIGHT FITTING MESH SCREEN ON OPEN KITCHEN WINDOW TO PREVENT PEST ENTRY.
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.
COOK ON SITE WITHOUT PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.
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, Mar 19, 2024 · Original Source
Canvass
Mar 12, 2024
Fail
8 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
ALL BULK FOODS NOT IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
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.
OPEN WINDOW IN THE KITCHEN TO THE OUTDOORS NOT SCREENED. MUST PROVIDE A TIGHT FITTING MESH SCREEN ON OPEN KITCHEN WINDOW TO PREVENT PEST ENTRY.
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.
BOTTOM METAL SHELVING OF THE KITCHEN PREP TABLE NOTED DIRTY/RUSTY. MUST CLEAN AND REMOVE RUST.----MUST NOT USE TINFOIL AS LINER FOR TO GO CONTAINER HOLDER. MUST BE SMOOTH, CLEANABLE AND TO PREVENT PHYSICAL CONTAMINATION OF PEELED TIN FOIL.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE 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.
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
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.
PREVIOUS CORE VIOLATIONS FROM 1-26-23 REPORT #2570287NOT CORRECTED. #10-: NOTED NO HAND WASHING SIGNS AT THE HAND WASH SINKS. INSTRUCTED TO HAVE HAND WASHING SIGNS AT ALL HAND WASH SINKS.#55- NOTED PEELING PAINT ON CEILING OF THE BASMENT FOOD PREP/DRY STORAGE. ALSO NOTED HOLES AND OPENINGS ON WALL BY THE HAND WASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
NOTED PLASTIC FOOD CONTAINERS AND LIDS IN POOR REPAIR WITH CRACKED/DAMAGED PLASTIC. INSTRUCTED TO REPLACE.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MISSING LIGHT SHIELD END CAPS THROUGHOUT THE BASEMENT PREP. MUST REPLACE.
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.
COOK ON SITE WITHOUT PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.
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.