Our mission is to protect the health of all foodservice customers. The internet offers an opportunity to share information which may assist you in being a well-informed foodservice consumer.
Reviewing an inspection report only, without some background knowledge of the typical violations and their relevant risk, however, may still lead you to come to the wrong conclusion regarding what is safe and what is unsafe. So, we ask that you take a few minutes to familiarize yourself with the inspection process and violation types before proceeding to the inspection reports.
Restaurant inspections are normally scheduled for one to three inspections per year, depending on the complexity of the menu, how much food is made from raw products, how much food is made in advance rather than cooked-to-order, whether or not there has been a suspected or confirmed food-borne illness outbreak or enforcement action, and if the restaurant serves a highly susceptible population.
- Critical Violations: Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination, illness, or environmental degradation. Examples of critical violations include poor temperature control of food, improper cooking, cooling, refrigeration or reheating temperatures. Such problems can create environments that cause bacteria to grow and thrive, which put the consumer at risk for food-borne illness.
- Non-Critical Violations: Violations not directly related to the cause of food-borne illness, but if uncorrected, could impede the operation of the restaurant. The likelihood of food-borne illness in these cases is very low. Examples of non-critical violations include a lack of facility cleanliness and maintenance or improper cleaning of equipment and utensils. Non-Critical violations, if left uncorrected, could lead to Critical Violations.
Consumers will often make judgments regarding a food establishment based on the inspection report without an understanding of the violation. Mouse droppings found in the storage room, no matter how gross, are less likely to cause a food-borne illness than restaurant staff forgetting to wash their hands between glove changes.
To view our online inspections, click on the link in the top right column.
When reviewing our online inspections, critical violations will be seen in red and non-critical violations in blue. If you are unsure of the health significance of a violation found on the inspection report, please refer to the Violations Defined sheet (found in the right hand column).
Keep in mind that any inspection report is a "snapshot" of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long-term cleanliness of an establishment. Also, at the time of the inspection violations are recorded but are often corrected on-the-spot prior to the inspector leaving the establishment.