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Chaska

441 George St N, Peterborough ON K9H 3R6 · Food Safety

Official record from Peterborough →

Inspection summary

Chaska has been inspected 12 times by Peterborough Public Health (now part of Lakelands Public Health) since September 20, 2024. The most recent inspection, on July 15, 2026, recorded 1 infraction.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 12 times across 7 separate inspections, most recently on March 2, 2026. For example: Testing reagent used to determine concentration of sanitizer.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 9 times across 8 separate inspections, most recently on July 15, 2026. For example: Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 13, 2026. For example: Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on July 13, 2026. For example: Adequate number of conveniently located and maintained hand wash stations are provided

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on July 13, 2026. For example: Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise.

About this data

These results come from Peterborough Public Health (now part of Lakelands Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Follow-up

    1 infraction

    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  2. Required

    7 infractions

    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise.
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
    • Food is safe to eat.
      • Fail to process food in a manner safe to eat
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
      • Fail to maintain temperature as per regulation
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
    • Floor and floor coverings are tight, smooth and non-absorbent.
      • Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Hand wash stations not conveniently accessible by food handlers
  3. Follow-up

    0 infractions

  4. Follow-up

    2 infractions

    • Testing reagent used to determine concentration of sanitizer.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  5. Required

    5 infractions

    • Ventilation must be maintained as prescribed in the regulation.
    • Testing reagent used to determine concentration of sanitizer.
    • Utensils sanitized manually as prescribed in the regulation.
      • Fail to sanitize utensils in quaternary ammonium compound solution at 200 parts per million at 24 degrees Celsius for at least 45 seconds
    • Food in storage protected from contamination.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  6. Required

    2 infractions

    • Testing reagent used to determine concentration of sanitizer.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  7. Required

    3 infractions

    • Utensils sanitized manually as prescribed in the regulation.
    • Sanitary facilities shall be maintained as prescribed in the regulation.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  8. Follow-up

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
    • Testing reagent used to determine concentration of sanitizer.
    • Sanitary facilities shall be maintained as prescribed in the regulation.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  9. Required

    5 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
    • Testing reagent used to determine concentration of sanitizer.
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Sanitary facilities shall be maintained as prescribed in the regulation.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  10. Complaint

    1 infraction

    • Adequate number of conveniently located and maintained hand wash stations are provided
  11. Required

    3 infractions

    • Testing reagent used to determine concentration of sanitizer.
    • Utensils sanitized manually as prescribed in the regulation.
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
  12. Follow-up

    0 infractions

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