Toronto, ON
248 Eddystone Ave Unit-248
Last inspected Mar 26, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Fail to provide required illumination during all hours of operation - Sec. 10
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Toronto Public Health – DineSafe, Mar 26, 2026 · Original Source
Inspection
2 recorded violations
Fail to maintain handwashing stations (liquid soap and paper towels) - Sec. 7(3)(c)
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
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 problemsFail to ensure equipment surface sanitized as necessary - Sec. 22
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
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 problemsOfficial record from Toronto Public Health – DineSafe, Nov 19, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Jul 23, 2025 · Original Source
Inspection
2 recorded violations
Fail to maintain handwashing stations (liquid soap and paper towels) - Sec. 7(3)(c)
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
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 problemsUse equipment not suitable for intended purpose - Sec. 8(1)(d)
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
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 27, 2025 · Original Source
Inspection
1 recorded violation
Food premise not maintained with walls in good repair in food-handling room - Sec. 7(1)(g)
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
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 issuesOfficial record from Toronto Public Health – DineSafe, Nov 19, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Jun 4, 2024 · Original Source
Inspection
The health department recorded a closure at this inspection.
7 recorded violations
Fail to maintain handwashing stations (liquid soap and paper towels) - Sec. 7(3)(c)
One or more crucial infractions were observed under the Food Premises Regulation that present an immediate health hazard that cannot be corrected during an inspection.
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 problemsFood premise maintained in manner permitting health hazard (Insects) - Sec. 7(1)(a)(i)
One or more crucial infractions were observed under the Food Premises Regulation that present an immediate health hazard that cannot be corrected during an inspection.
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 insectsUse food equipment not of readily cleanable form - Sec. 8(1)(c)
One or more crucial infractions were observed under the Food Premises Regulation that present an immediate health hazard that cannot be corrected during an inspection.
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 problemsFail to ensure equipment surface sanitized as necessary - Sec. 22
One or more crucial infractions were observed under the Food Premises Regulation that present an immediate health hazard that cannot be corrected during an inspection.
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 problemsFood premise maintained in manner permitting adverse effect on food - Sec. 7(1)(a)(iii)
One or more crucial infractions were observed under the Food Premises Regulation that present an immediate health hazard that cannot be corrected during an inspection.
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 issuesFail to provide adequate number of handwashing stations - Sec. 7(3)(c)
One or more crucial infractions were observed under the Food Premises Regulation that present an immediate health hazard that cannot be corrected during an inspection.
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 problemsFail to protect against breeding of pests - Sec. 13(1)
One or more crucial infractions were observed under the Food Premises Regulation that present an immediate health hazard that cannot be corrected during an inspection.
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 insectsOfficial record from Toronto Public Health – DineSafe, May 24, 2024 · Original Source
Inspection
1 recorded violation
Fail to maintain handwashing stations (liquid soap and paper towels) - Sec. 7(3)(c)
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
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, Mar 28, 2024 · Original Source
Inspection
18 recorded violations
Fail to ensure food handler in food premise is clean - Sec. 33(1)(b)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 problemsFail to clean utensils as often as necessary - Sec. 21(2)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 problemsUse food equipment not of sound and tight construction - Sec. 8(1)(a)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 issuesFood premise maintained in manner to permit contamination of single-service articles - Sec. 7(1)(h)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 contaminationFood premise not maintained with clean floors in food-handling room - Sec. 7(1)(g)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 problemsOperate food premise - appliances not arranged to permit cleaning - Sec. 9
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 problemsFail to provide adequate number of handwashing stations - Sec. 7(3)(c)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 problemsFood premise not maintained to permit cleaning of walls - Sec. 7(1)(d)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 problemsFail to remove wastes when necessary to maintain sanitary condition - Sec. 12
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 issuesFail to ensure completion of food handling training by food handler or supervisor - Sec. 32
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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.
More about paperwork, training, or posting issuesMaintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 temperatureUse toxic substance under conditions contaminating food - Sec. 23(c)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 unsafelyFail to protect food from contamination or adulteration - Sec. 26(1)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 contaminationFood premise not maintained with tight floor surface where food handled - Sec. 7(1)(c)(i)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 issuesFail to ensure equipment surface cleaned as necessary - Sec. 22
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 problemsFood premise not maintained to keep food-handling room free from equipment not regularly used - Sec. 7(1)(f)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 issuesFail to ensure food handler in food premise washes hands as necessary to prevent contamination of food - Sec. 33(1)(e)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 problemsFail to provide thermometer in refrigeration equipment - Sec. 30(b)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 7, 2024 · Original Source