Inspection
Apr 7, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Apr 7, 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
Feb 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Feb 4, 2025 · Original Source
Inspection
Oct 18, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Oct 18, 2024 · Original Source
Inspection
Jul 10, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Jul 10, 2024 · Original Source
Inspection
Feb 9, 2024
Pass
1 recorded violation
notedCode —Permits, training, and postings
Official wording
Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32
Inspector’s notes
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
In plain English
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 issuesOfficial record from Toronto Public Health – DineSafe, Feb 9, 2024 · Original Source
Inspection
Feb 7, 2024
Conditional Pass
3 recorded violations
majorCode —Equipment and utensils
Official wording
Use food equipment not in good repair - Sec. 8(1)(b)
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 issuescriticalCode —Food temperature
Official wording
Maintain 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 temperaturenotedCode —Permits, training, and postings
Official wording
Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32
Inspector’s notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
In plain English
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 issuesOfficial record from Toronto Public Health – DineSafe, Feb 7, 2024 · Original Source