Inspection
Sep 8, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Sep 8, 2026 · Original Source
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 inspectionsInspection
Aug 31, 2026
Conditional Pass
1 recorded violation
majorCode —Chemicals
Official wording
Operate food premise - mechanical equipment not constructed to provide sufficient chemical solution rinse - Sec. 20(1)(a)(ii)(B)
Inspector’s notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Toronto Public Health – DineSafe, Aug 31, 2026 · Original Source
Inspection
Nov 18, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Nov 18, 2025 · Original Source
Inspection
Nov 13, 2025
Conditional Pass
2 recorded violations
majorCode —Cleaning and sanitizing
Official wording
Operate food premise - mechanical equipment not constructed to maintain rinse water at 82°C - Sec. 20(1)(a)(ii)(A)
Inspector’s notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 problemsmajorCode —Equipment and utensils
Official wording
Operate food premise - mechanical equipment not designed to maintain wash water between 60°C and 71°C - Sec. 20(1)(a)(i)
Inspector’s notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 issuesOfficial record from Toronto Public Health – DineSafe, Nov 13, 2025 · Original Source