More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Inspection
Mar 26, 2026
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.
Official record from Toronto Public Health – DineSafe, Mar 26, 2026 · Original Source
Inspection
Apr 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Apr 24, 2025 · Original Source
Inspection
Oct 23, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Oct 23, 2024 · Original Source
Inspection
Aug 20, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Aug 20, 2024 · Original Source
Inspection
Feb 1, 2024
Pass
3 recorded violations
majorCode —Food temperature
Official wording
Operate food premise -rinse water temperature thermometer not easily readable - Sec. 20(1)(b)
Inspector’s notes
One or more minor 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.
Food premise not maintained with clean floors in food-handling room - Sec. 7(1)(g)
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.