1340 Main St N
Not in Compliance
2 violations were found at the most recent inspection.
Source: the Saskatchewan Health Authority
April 28, 2026
Not in ComplianceMaintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
This restaurant has been inspected 4 times since June 20, 2024, with 0 in-compliance results, 4 not-in-compliance results, and 0 closures on record.
2 violations
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
This record comes from the Saskatchewan Health Authority, via the provincial Inspection InSite portal. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
SK inspections are recorded as In Compliance, Not in Compliance, or Closed. In Compliance means no violations were cited on the visit. Not in Compliance means issues were found and the operator must correct them, with a re-inspection scheduled. A closed order means the inspector required the place to stop serving customers until the issues were corrected.
2 violations
Maintenance & General Sanitation Not In Compliance
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
3 violations
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
Ventilation: The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
Dishwashing - General: Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
1 violation
Temperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.