DineSafe Toronto

This week on DineSafe: Fran's, Gate 403, Lalibela, Mandarin, The Friendly Thai, Hot Wings, Kelsey's

High-five, Toronto! Another week of no closures. The only disturbing conditional pass comes from Hot Wings, which had 12 infractions. But don't worry. There's lots of other places you can get awesome wings in the city. Here's the rest of this week's round-up.

Fran's (33 Yonge Street)
Inspected on: October 21
Inspection finding: Yellow (Conditional)
Number of infractions: 2 (Significant: 2)
Crucial infractions include: N/A

Gate 403 (403 Roncesvalles Ave)
Inspected on: October 22
Inspection finding: Yellow (Conditional)
Number of infractions: 1 (Significant: 1)
Crucial infractions include: N/A

Hot Wings (563 Queen Street West)
Inspected on: October 24
Inspection finding: Yellow (Conditional)
Number of infractions: 12 (Minor: 6, Significant: 6)
Crucial infractions include: N/A

Ice Queen Restaurant (28 Roncesvalles Ave)
Inspected on: October 24
Inspection finding: Yellow (Conditional)
Number of infractions: 7 (Minor: 3, Significant: 4)
Crucial infractions include: N/A

Kelsey's (1972 Eglinton Ave)
Inspected on: October 22
Inspection finding: Yellow (Conditional)
Number of infractions: 3 (Minor: 1, Significant: 1, Crucial: 1)
Crucial infractions include: Operator fail to maintain hazardous food(s) at 4C (40F) or colder.

Lalibela Cuisine (869 Bloor Street W)
Inspected on: October 24
Inspection finding: Yellow (Conditional)
Number of infractions: 2 (Significant: 2)
Crucial infractions include: N/A

Mandarin (2200 Yonge Street)
Inspected on: October 22
Inspection finding: Yellow (Conditional)
Number of infractions: 6 (Minor: 3, Significant: 1, Crucial: 2)
Crucial infractions include: Operator fail to maintain hazardous foods at 60C (140F) or hotter, operator fail to maintain hazardous food(s) at 4C (40F) or colder.

The Friendly Thai (1218 Queen Street E)
Inspected on: October 21
Inspection finding: Yellow (Conditional)
Number of infractions: 9 (Minor: 3, Significant: 4, Crucial: 2)
Crucial infractions include: Operator fail to maintain hazardous foods at 60C (140F) or hotter, operator fail to ensure food is not contaminated/adulterated.


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