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NODO LESLIEVILLE

1192 Queen St E · Food Premises

Official record from Toronto →

Inspection summary

NODO LESLIEVILLE has been inspected 8 times by Toronto Public Health since May 24, 2024. The most recent inspection, on August 19, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on September 12, 2025. For example: Separate and convenient hand washing sink(s)

  • 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 once on April 17, 2026. For example: MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT

  • 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 September 12, 2025. For example: Internal temperature of hazardous foods 4 C (39 F) and below or

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 24, 2024. For example: Adequate pest control

  • 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 May 24, 2024. For example: Food protected from contamination / adulteration (e.g. food

About this data

These results come from Toronto 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.

8 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 04. MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT
      • OPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO PROVIDE SUFFICIENT CHEMICAL SOLUTION RINSE - SEC. 20(1)(A)(II)(B)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
  3. Inspection

    0 infractions

  4. Inspection

    5 infractions

    • 4D. Properly equipped / maintained mechanical washer for
      • OPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO PROVIDE SUFFICIENT CHEMICAL SOLUTION RINSE - SEC. 20(1)(A)(II)(B)
    • 3A. Separate and convenient hand washing sink(s)
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Fail to protect against entry of pests - Sec. 13(1)
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Store potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
  5. Inspection

    2 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
  6. Inspection

    3 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 4B. Proper maintenance and use of equipment (machines
      • USE EQUIPMENT NOT SUITABLE FOR INTENDED PURPOSE - SEC. 8(1)(D)
    • 4D. Properly equipped / maintained mechanical washer for
      • OPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO PROVIDE SUFFICIENT CHEMICAL SOLUTION RINSE - SEC. 20(1)(A)(II)(B)
  7. Inspection

    0 infractions

  8. Inspection

    8 infractions

    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • Fail to ensure equipment surface cleaned as necessary - Sec. 22
    • 4D. Properly equipped / maintained mechanical washer for
      • OPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO PROVIDE SUFFICIENT CHEMICAL SOLUTION RINSE - SEC. 20(1)(A)(II)(B)
    • 8A. Adequate pest control
      • Fail to protect against breeding of pests - Sec. 13(1)
    • 3A. Separate and convenient hand washing sink(s)
      • Handwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c)
    • 2B. Food protected from contamination / adulteration (e.g. food
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
    • 3A. Separate and convenient hand washing sink(s)
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 7A. Proper storage and removal of solid / liquid waste
      • FAIL TO REMOVE WASTES WHEN NECESSARY TO MAINTAIN SANITARY CONDITION - SEC. 12
    • 3A. Separate and convenient hand washing sink(s)
      • Fail to provide handwashing stations with adequate supplies (hot and cold water) - Sec. 7(3)(c)

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