Inspection
Mar 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Mar 12, 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
8 inspectionsInspection
Mar 9, 2026
Conditional Pass
1 recorded violation
majorCode —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, Mar 9, 2026 · Original Source
Inspection
Apr 16, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Apr 16, 2025 · Original Source
Inspection
Nov 18, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Nov 18, 2024 · Original Source
Inspection
Aug 2, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Aug 2, 2024 · Original Source
Inspection
Mar 15, 2024
Pass
1 recorded violation
minorCode —Equipment and utensils
Official wording
Operate food premise - equipment not constructed to permit maintenance in sanitary condition - Sec. 9
Inspector’s notes
One or more minor 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, Mar 15, 2024 · Original Source
Inspection
Nov 24, 2023
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Nov 24, 2023 · Original Source
Inspection
Nov 14, 2023
Conditional Pass
4 recorded violations
criticalCode —Food temperature
Official wording
Store potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
Inspector’s notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 temperaturemajorCode —Chemicals
Official wording
Operate food premise - mechanical equipment not maintained 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 unsafelyminorCode —Cleaning and sanitizing
Official wording
Fail to ensure equipment surface sanitized as necessary - Sec. 22
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 problemscriticalCode —Contamination
Official wording
Fail to protect food from contamination or adulteration - Sec. 26(1)
Inspector’s notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 contaminationOfficial record from Toronto Public Health – DineSafe, Nov 14, 2023 · Original Source