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, Aug 13, 2026 · Original Source
Inspection
Apr 2, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Apr 2, 2026 · Original Source
Inspection
Nov 7, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Nov 7, 2025 · Original Source
Inspection
Apr 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Apr 23, 2025 · Original Source
Inspection
Jul 5, 2024
Pass
1 recorded violation
minorCode —Cleaning and sanitizing
Official wording
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.
Official record from Toronto Public Health – DineSafe, Jul 5, 2024 · Original Source
Inspection
Mar 14, 2024
Pass
1 recorded violation
majorCode —Food temperature
Official wording
Operate food premise - fail to provide mechanical equipment with rinse water temperature thermometer - 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.