Calypso Queen Caribbean Chinese Cuisine

9 & 10 80 Thickson Rd S, Whitby ON L1N 7T2 · Food Safety Inspections

20 inspections

1. Re-InspectionJul 24, 2026

   0 infractions

2. RoutineJul 23, 2026

   6 infractions

   • Potentially hazardous food is held at 4°C (40°F) or lower
     • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
     • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
   • Food protected from potential contamination and/or adulteration
     • * Observed potentially hazardous food not covered to prevent contamination / adulteration
     • Operator to ensure all foods are covered in storage
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
     • Operator to ensure utensils are manually sanitized after each mechanical wash cycle
     • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
     • Operator to ensure mechanical dishwasher is maintained in good repair
   • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
     • * Fail to equip facility with a method of hand drying that uses single-service towels or a hot air dryer
     • Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
   • Adequate protection against the entrance of insects, vermin, and rodents
     • * Evidence of pests observed
     • Contact licensed pest control operator for insect / rodent / pest treatment and control
     • Operator to ensure food premise shall be protected against the entry of pest
3. Re-InspectionMar 31, 2026

   1 infraction

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
4. RoutineMar 26, 2026

   4 infractions

   • Food is prepared in a safe manner
     • * Fail to ensure food is prepared in a safe manner
     • Observed potentially hazardous foods not being thawed in an appropriate and safe manner
     • Operator to ensure potentially hazardous foods are prepared in a safe manner
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
   • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
     • * Fail to keep washroom in good repair, clean and sanitary condition
     • Operator to ensure the washroom facilities are maintained clean and in good repair
   • Floors clean and in good repair
     • * Fail to ensure floor of dishwashing area kept clean and in good repair
     • * Fail to ensure floor of food-handling room kept clean and in good repair
     • Operator to ensure floors are kept clean and in good repair
     • Operator to ensure floors are maintained from clutter to permit adequate cleaning
5. Re-InspectionDec 11, 2025

   0 infractions

6. RoutineDec 8, 2025

   4 infractions

   • Potentially hazardous food is held at 4°C (40°F) or lower
     • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
     • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
     • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
   • Thermometers used to verify food preparation and storage temperatures
     • * Fail to provide thermometer in temperature controlled room / equipment used to store potentially hazardous foods
     • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
   • Food protected from potential contamination and/or adulteration
     • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
     • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
7. Re-InspectionMay 8, 2025

   2 infractions

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
     • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
   • Mechanical ventilation operable where required
     • * Fail to maintain ventilation system in manner to eliminate odours, fumes, vapors, smoke and excessive heat
     • Operator to ensure ventilation system is maintained in a clean and sanitary manner eliminating odours, fumes, vapors, smoke and excessive heat
8. RoutineMay 7, 2025

   5 infractions

   • Potentially hazardous food is held at 4°C (40°F) or lower
     • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
     • CCP monitoring should be conducted by operator
     • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
     • Operator to conduct internal temperature checks of potentially hazardous foods
     • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure all foods are covered in storage
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
   • Floors clean and in good repair
     • * Fail to ensure floor of food-handling room kept clean and in good repair
     • Operator to ensure floors are kept clean and in good repair
   • Mechanical ventilation operable where required
     • * Fail to maintain ventilation system in manner to eliminate odours, fumes, vapors, smoke and excessive heat
     • Operator to ensure ventilation system is maintained in a clean and sanitary manner eliminating odours, fumes, vapors, smoke and excessive heat
9. Non-Routine InspectionApr 10, 2025

   0 infractions

10. Non-Routine InspectionApr 8, 2025

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • CCP monitoring should be conducted by operator
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
11. Non-Routine InspectionMar 27, 2025

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • CCP monitoring should be conducted by operator
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to conduct internal temperature checks of potentially hazardous foods
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
12. Re-InspectionFeb 27, 2025

    1 infraction

    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • Operator to ensure all foods are covered in storage
13. RoutineFeb 25, 2025

    5 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • * Observed scoop / dipper not kept in a manner preventing bacterial growth
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Evidence of pests observed
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Operator to ensure food premise shall be protected against the entry of pest
      • Provide proof of contract with licensed pest control operator to control and remove insect/pest infestation
14. Re-InspectionFeb 12, 2025

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Evidence of pests observed
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
      • Operator to ensure food premise shall be protected against the entry of pest
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
15. Re-InspectionJan 29, 2025

    3 infractions

    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
      • Operator to ensure all foods are stored off the floor
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to maintain premise free from every condition that may adversely affect the sanitary operation of the premise
      • * Fail to prevent the entrance of insect / rodent / pest
      • * Evidence of pests observed
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
      • Operator to ensure written records are maintained for 1 year
      • Operator to ensure food premise shall be protected against the entry of pest
      • Provide proof of contract with licensed pest control operator to control and remove insect/pest infestation
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
16. Re-InspectionJan 28, 2025

    4 infractions

    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • CCP monitoring should be conducted by operator
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
      • Operator to ensure all foods are covered in storage
      • Operator to ensure all foods are stored off the floor
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to maintain premise free from every condition that may adversely affect the sanitary operation of the premise
      • * Fail to prevent the entrance of insect / rodent / pest
      • * Evidence of pests observed
      • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
      • Operator to ensure food premise shall be protected against the entry of pest
      • Provide proof of contract with licensed pest control operator to control and remove insect/pest infestation
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
17. Re-InspectionDec 12, 2024

    0 infractions

18. Re-InspectionDec 10, 2024

    4 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Food protected from potential contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Evidence of pests observed
      • Operator to ensure food premise shall be protected against the entry of pest
19. RoutineDec 9, 2024

    8 infractions

    • Food is prepared in a safe manner
      • * Fail to ensure food is prepared in a safe manner
      • Do not thaw hazardous foods at room temperature
      • Observed potentially hazardous foods not being thawed in an appropriate and safe manner
      • Operator to ensure potentially hazardous foods are prepared in a safe manner
    • Washing hands thoroughly before and after handling food
      • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
      • Food handlers must wash hands after they are contaminated and before handling food
      • Operator to wash hands before putting on disposable gloves
    • Separate hand washing basin provided for food handlers
      • * Fail to ensure hand washing basin is easily accessible
      • Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to ensure storage areas are clean and organized to facilitate monitoring of pest control
      • * Fail to maintain premise free from every condition that may adversely affect the food therein
      • * Evidence of significant pests observed
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
      • Provide proof of contract with licensed pest control operator to control and remove insect/pest infestation
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
20. RoutineAug 28, 2024

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to conduct internal temperature checks of potentially hazardous foods
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • * Observed scoop / dipper not kept in a manner preventing bacterial growth
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure all foods are covered in storage