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GREAT WALL ASIAN BISTRO, INC.

6748 N Sheridan RD, CHICAGO, IL 60626 · Restaurant

Inspection summary

GREAT WALL ASIAN BISTRO, INC. has been inspected 9 times by Chicago Department of Public Health since December 28, 2018. The most recent inspection, on April 14, 2025, recorded 3 infractions.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 10 times across 4 separate inspections, most recently on April 14, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on April 14, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 August 26, 2019. For example: PERSONAL CLEANLINESS

  • 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 once on June 7, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 once on December 28, 2018. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

About this data

These results come from Chicago Department of 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.

9 inspections

  1. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOOD CONTAINERS AT REAR STORAGE AREA MUST BE IDENTIFIED WITH A COMMON NAME:FLOUR,SUGAR ETC.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE COOLERS ANF FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.
  2. Canvass

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • LABEL FOOD CONTAINERS WITH COMMON NAME: SUGAR FLOUR ETC.ALSO ONCE PRODUCTS ARE IS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN PREP AND STORAGE AREA. MUST BE SMOOTH AND CLEANABLE SURFACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE EGG CARTON FLATS AS LINER FOR SHELVING OR EQUIPMENT ON THE GRILL LINEAND THROUGHOUT MUST BE A SMOOTH CLEANABLE SURFACE OR WASHABLE CONTAINER TO HOLD IN-USE UTENSILS/EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • GREASE BUILD-UP ON FLOOR DRAINS UNDER COOKING EQUIPMENT.CLEAN AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • EXPIRED FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO RENEW SAID CERTIFICATE EVERY 3 YEARS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE IS EXPIRED. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS.MUST RENEW EVERY 3 YEARS
  3. Non-Inspection

    0 infractions

  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED 4 COLD PLATE ICE CREAM UNITS IN FRONT SERVICE AREA. UNECESSARY ITEMS NEED TO BE REMOVED FROM PREMISES.
  5. Non-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR ALONG WALL BASE, UNDERNEATH EQUIPMENT ESPECIALLY AT THE REAR DRY STORAGE/ELECTRICAL ROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS
  7. Short Form Complaint

    7 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVE EMPLOYEES COOKING AND HANDLING FOOD WITHOUT HAIR RESTRAINED, INSTRUCTED TO PROVIDE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL PREP WIPING CLOTHS MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RAW/COOKED FOOD STORED INSIDE GROCERY PLASTIC BAGS MUST BE REMOVE AND PROV IDE A FOOD GRADE BAGS,OR FOOD GRADE CONTAINERS WITH LID.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED EMPLOYEE CONTINUOUSLY WASHING HANDS AT THREE COMPARTMENT SINK, INSTRUCTED HAND WASHING ONLY AT HANDWASHING SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOOD DEBRIS INSIDE THE WHITE REACH-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTIAN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NEED TO PROVIDE LID FOR RECEPTACLE INSIDE THE STAFF WASHROOM
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • GROUT MISSING FROM FLOOR TILE AT REAR AREA AND DISH ROOM AREA, NEED TO REPAIR.
  8. Canvass

    8 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED EMPLOYEE WASHING AND RINSING ROUND CUTTING BOARD AND KNIFE AT THREE COMPARTMENT SINK WITHOUT USING SANITIZING SOLUTION. AFTER WASHING MENTIONED UTENSILS EMPLOYEE STORED THEM WITH CLEAN UTENSILS. INSTRUCTED MUST SANITIZE MULTI USE UTENSILS AT ALL TIMES. PRIORITY VIOLATION:7-38-025,CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOOD AT IMPROPER TEMPERATURES: 25# RAW CUT CHICKEN STORED INSIDE THE WALK-IN COOLER AT TEMP OF 50.6F TO 51.9F. COLD TCS FOOD MUST MAINTAIN TEMP OF 41F OR LESS. POUNDS 25,VALUE 40 PRIORITY VIOLATION 7-38-005 CITATION ISSUED. -
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL PREP WIPING CLOTHS MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RAW/COOKED FOOD STORED INSIDE GROCERY PLASTIC BAGS MUST BE REMOVE AND PROV IDE A FOOD GRADE BAGS,OR FOOD GRADE CONTAINERS WITH LID.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED EMPLOYEE CONTINUOUSLY WASHING HANDS AT THREE COMPARTMENT SINK,INSTRUCTED HAND WASHING ONLY AT HANDWASHING SINK
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOOD DEBRIS INSIDE THE WHITE REACH-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTIAN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NEED TO PROVIDE LID FOR RECEPTACLE INSIDE THE STAFF WASHROOM
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • GROUT MISSING FROM FLOOR TILE AT REAR AREA AND DISH ROOM AREA, NEED TO REPAIR
  9. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SUGAR, SALT, AND MSG NEAR WOK AREA UNLABELED. INSTRUCTED TO LABEL AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED MAGNETIC KNIFE RACK STORED ABOVE MOP SINK. MOVE KNIFE RACK TO AN AREA THAT IS PROTECTED FROM CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RICE AND FLOUR STORED WITHIN GARBAGE CANS. MUST PROVIDE PROOF THAT GARBAGE CAND ARE FOOD GRADE AND ABLE TO STORE FOOD SAFELY OR REMOVE FROM PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER THROUGHOUT FACILITY ON FOOD PREP SHELVES AND NEAR FRYERS. INSTRUCTED TO REMOVE UNNECESSARY CLOTHING ARTICLES AND TOOLS, CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY FO CHICAGO FOOD SANITIATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN

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