Inspection
Jan 22, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Jan 22, 2026 · Original Source
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsInspection
Aug 15, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Aug 15, 2025 · Original Source
Inspection
Jan 15, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Jan 15, 2025 · Original Source
Inspection
Oct 16, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Oct 16, 2024 · Original Source
Inspection
Aug 6, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Aug 6, 2024 · Original Source
Inspection
Aug 2, 2024
Conditional Pass
5 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 —Cleaning and sanitizing
Official wording
Fail to sanitize utensils as often as necessary - Sec. 21(2)
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 problemsminorCode —Pests
Official wording
Fail to protect against entry of pests - Sec. 13(1)
Inspector’s notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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.
More about signs of rodents or insectsminorCode —Facility maintenance
Official wording
Food premise not maintained with food handling room in sanitary condition - Sec. 7(1)(e)
Inspector’s notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 issuesmajorCode —Handwashing
Official wording
Fail to maintain handwashing stations (liquid soap and paper towels) - Sec. 7(3)(c)
Inspector’s notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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.
More about handwashing problemsOfficial record from Toronto Public Health – DineSafe, Aug 2, 2024 · Original Source