Inspection
Nov 4, 2026
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Nov 4, 2026 · Original Source
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Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Nov 4, 2026 · Original Source
Inspection
2 recorded violations
Maintain potentially hazardous foods at internal temperature between 4°C and 60°C - Sec. 27(1)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 temperatureFail to provide adequate number of handwashing stations - Sec. 7(3)(c)
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
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 problemsOfficial record from Toronto Public Health – DineSafe, Nov 2, 2026 · Original Source