Inspection
Oct 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Oct 19, 2026 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was The Hive Pub last inspected?
- The most recent inspection on record was on Oct 19, 2026. The result listed by Toronto Public Health – DineSafe was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 2 inspections on record, from Oct 13, 2026 to Oct 19, 2026.
- Has The Hive Pub ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated Oct 13, 2026.
The Full Inspection History
2 inspectionsInspection
Oct 13, 2026
Conditional Pass
5 recorded violations
criticalCode —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 temperaturecriticalCode —Contamination
Official Wording
Food premise maintained in manner to permit contamination of single-service articles - Sec. 7(1)(h)
Inspector’s Notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
In Plain English
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 contaminationmajorCode —Cleaning and sanitizing
Official Wording
Sanitize utensils in chlorine solution of less than 100 p.p.m. of available chlorine - Sec. 19(b)
Inspector’s Notes
One or more significant 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.
More about cleaning or sanitizing problemscriticalCode —Handwashing
Official Wording
Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food - Sec. 33(1)(e)
Inspector’s Notes
One or more significant 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.
More about handwashing problemsmajorCode —Equipment and utensils
Official Wording
Fail to provide thermometer in refrigeration equipment - Sec. 30(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 issuesOfficial record from Toronto Public Health – DineSafe, Oct 13, 2026 · Original Source