More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Inspection
Sep 25, 2026
Pass
1 recorded violation
majorCode —Handwashing
Official wording
Fail to maintain handwashing stations (liquid soap and paper towels) - Sec. 7(3)(c)
Inspector’s notes
One or more minor 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.
Official record from Toronto Public Health – DineSafe, Sep 25, 2026 · Original Source
Inspection
Mar 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Mar 24, 2026 · Original Source
Inspection
Dec 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Dec 17, 2025 · Original Source
Inspection
Jun 19, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Jun 19, 2025 · Original Source
Inspection
Mar 26, 2025
Pass
2 recorded violations
majorCode —Handwashing
Official wording
Fail to maintain handwashing stations (liquid soap and paper towels) - Sec. 7(3)(c)
Inspector’s notes
One or more minor 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.
Sanitize utensils in chlorine solution of less than 100 p.p.m. of available chlorine - Sec. 19(b)
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.