ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Compliance Inspection
Jan 9, 2026
Infractions found
1 recorded violation
minorCode —Cleaning and sanitizing
Official wording
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Corrected During Inspection: Ensure ceilings are kept clean and in good repair
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.
Corrected During Inspection: Reheat food to original cooking temperature within 2 hours , Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s notes
Corrected During Inspection: Provide hot and cold running water for hand washing in food preparation area
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.
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Inspector’s notes
Corrected During 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.