More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Inspection
Aug 5, 2026
Pass
1 recorded violation
minorCode —Cleaning and sanitizing
Official wording
Food premise not maintained with non-absorbent floor surface where utensils cleaned - Sec. 7(1)(c)(ii)
Inspector’s notes
One or more minor 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.
Official record from Toronto Public Health – DineSafe, Aug 5, 2026 · Original Source
Inspection
Jul 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Jul 14, 2025 · Original Source
Inspection
Mar 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Mar 20, 2025 · Original Source
Inspection
Mar 19, 2025
Conditional Pass
1 recorded violation
criticalCode —Food temperature
Official wording
Display 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.
Official record from Toronto Public Health – DineSafe, Mar 19, 2025 · Original Source
Inspection
Aug 22, 2024
Pass
1 recorded violation
minorCode —Cleaning and sanitizing
Official wording
Fail to ensure equipment surface sanitized as necessary - Sec. 22
Inspector’s notes
One or more minor 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.