A1-2005 Prince of Wales Drive
Not in Compliance
2 violations were found at the most recent inspection.
Source: the Saskatchewan Health Authority
January 16, 2026
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.
Food Storage & Equipment: Equipment that comes into contact with food is not made from materials that are suitable for its intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
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.
Cora Breakfast & Lunch
This restaurant has been inspected 11 times since July 13, 2023, with 1 in-compliance result, 10 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.
Food Storage & Equipment: Equipment that comes into contact with food is not made from materials that are suitable for its intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
4 violations
Finishing Materials: Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
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.
Handwashing: Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
Food Storage & Equipment: Equipment that comes into contact with food is not made from materials that are suitable for its intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
9 violations
Dishwashing - General: Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
Mechanical Dishwashing: Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
Food Protection: Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a sanitary manner or under sanitary conditions. Refer to clauses 19(1)(b) & 19(2)(b) of The Food Safety Regulations.
Food Storage & Equipment: Equipment that comes into contact with food is not made from materials that are suitable for its intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
: 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.
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 designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
14 violations
Food Handler Habits, Hygiene & Health: Persons working in the food facility are engaged in food handling practices that may lead to the contamination of food and/or food contact surfaces. Refer to section 27 of The Food Safety Regulations and 7.2.2 - 7.2.6 of the Public Eating Establishment Standards.
Food Protection: Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a sanitary manner or under sanitary conditions. Refer to clauses 19(1)(b) & 19(2)(b) of The Food Safety Regulations.
Handwashing: Hand washing station is not equipped with liquid soap in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
Handwashing: Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
Maintenance & General Sanitation: Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
No violations
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.
Mechanical Dishwashing: Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
1 violation
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.
1 violation
Dishwashing - General: Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
2 violations
Food Storage & Equipment: Freezer is not capable of maintaining frozen food at the recommended temperature of -18°C (0°F) or lower. Refer to 1.10 and 2.2.2 of the Public Eating Establishment Standards.
Dishwashing - General: Tableware, utensils and equipment are not handled and stored in a sanitary manner. Refer to 3.1.5 of the Public Eating Establishment Standard.
4 violations
Dishwashing - General: Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
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.
Food Storage & Equipment: Freezer is not capable of maintaining frozen food at the recommended temperature of -18°C (0°F) or lower. Refer to 1.10 and 2.2.2 of the Public Eating Establishment Standards.
Food Storage & Equipment: Equipment that comes into contact with food is not made from materials that are suitable for its intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
Maintenance & General Sanitation: Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
Finishing Materials: Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
Waste Materials: Waste is not removed daily, or more frequently, as necessary from areas where food is prepared or served, and/or areas where tableware, utensils, and equipment are cleaned. Refer to 5.2.f of the Public Eating Establishment Standards.
Waste Materials: Recyclable materials are stored in an unsanitary manner and/or creating odours that may attract pests. Refer to 5.3 of the Public Eating Establishment Standards.
Maintenance & General Sanitation: Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to 4.7 of the Public Eating Establishment Standards.
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.
Waste Materials: Filth, grease, spilled material, garbage, and/or other waste is allowed to accumulate. Refer to clause 21(a) of The Food Safety Regulations and 5.1 of the Public Eating Establishment Standards.
Waste Materials: Recyclable materials are stored in an unsanitary manner and/or creating odours that may attract pests. Refer to 5.3 of the Public Eating Establishment Standards.
Dishwashing - General: Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
Dishwashing - General: Tableware, utensils and equipment are not handled and stored in a sanitary manner. Refer to 3.1.5 of the Public Eating Establishment Standard.
Pest Control: Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 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.
Pest Control: The food facility does not maintain a written record of all pest control measures used in the food facility. Refer to subsection 20(4) of The Food Safety Regulations.