Recent health inspections in some Canton Township restaurants revealed gnats, dirty kitchen equipment and more between May and July, according to Wayne County Health Department inspection reports.
Many of the violations have been corrected. The presence of violations in a past inspection does not necessarily mean the establishment has the same violations today.
Inspection reports can be found at swordsolutions.com/inspections/.
Below is a list of violations found at a few restaurants in Canton Township.
Hook & Reel Cajun Seafood & Bar, 39605 Ford Road
During a routine inspection on May 12, an inspector noted several problems at Hook & Reek Cajun Seafood & Bar.
∎ In the dishwashing area, a hose was observed attached to a pipe under the counter, without a vacuum breaker. Plumbing systems must prevent backflow into the water system either by an adequate air gap or an approved backflow prevention device such as a hose bib vacuum breaker. Install a hose bib vacuum breaker between the pipe connection and the hose.
∎ In the dishwashing area, a spray hose nozzle was observed on the hose attached to a water connection under the counter. Backflow prevention devices must be installed properly and not have any shutoff valve downstream of the device. Install a hose bibb vacuum breaker between the water connection and the hose, and do not keep the spray nozzle attached to the hose when not in use.
∎ Paper towel was not available at some of the handsinks such as at the bar and in the back near the front counter door. Sanitary hand drying provisions such as paper towel must be provided at handsinks, to prevent re-contamination of hands after washing. Keep paper towel available at handsinks. Person in charge brought more paper towels for the handsinks during inspection. Corrected.
∎ Soap was not available at the handsink in the kitchen, near the front counter door. Soap must be provided at all handsinks. Provide soap. Person in charge refilled the soap during inspection. Corrected.
∎ Next to the handsink at the bar entrance the bar tap drain tube was observed missing. Plumbing systems should be maintained in good repair. Replace tubing for the bar tap drain.
Lashisho Palace, 1699 N. Canton Center Road
During a routine inspection on May 11, an inspector noted several problems at Lashisho Palace.
∎ Observed cooked chicken breast on the stove at 110F. Hot food shall be stored at 135F or higher. The chicken was removed to heat to 165F. Violation corrected.
∎ Observed the following: The chute of the ice machine with accumulation of brown residues. The blade of the can opener was covered with food residues. Food contact surfaces of equipment and utensils shall be clean to sight and touch. The machine was shut down for cleaning and sanitization. The blade was clean at the time of the inspection. Violation corrected.
∎ Observed the beverage storage room with gnats. Food facility shall be free of pests. Remove the pests by cleaning the room, keeping the room dry, removing unnecessary items in the room, and having the service of a pest control operator. A follow-up will be conducted in 7-10 days.
∎ Observed no soap at the handwashing sink in the dishwasher room. Each handwashing sink shall be provided with paper towels and soap. Soap was provided at the time of the inspection.
∎ Observed no paper towels at the handwashing sink in the dishwasher room. Each handwashing sink shall be provided with paper towels and soap. Paper towels were provided at the time of the inspection. Violation corrected.
∎ Observed handwashing sinks with utensils and covered with food debris. Handwashing sink shall be used for only handwashing. Remove the utensils and use the prep sink for food preparation.
∎ Observed the following in the facility: The ceiling tiles in the cooking area were with accumulation of dust or debris. The wall in the 3-compartment sink room was covered with dark residues. This is a repeat violation. The floor under the equipment was covered with debris. Flour covered the floor across from the walk-in cooler. Clean the facility (floor and wall).
∎ Observed the following: The microwave in the kitchen is soiled with food residues. The equipment on the cook line is soiled with food debris. The warmer and equipment are splashed with food debris. Clean the equipment of the facility.
∎ Observed the handwashing sinks of the facility covered with food debris. Plumbing fixture shall be clean as often as necessary to keep it clean. Clean the handwashing sinks.
∎ Observed the cutting boards of the facility with deep cuts and discolored. Replace the cutting boards for effective cleaning and sanitization.
Babylon Kabob, 3100 N Lilley Road
During a routine inspection on May 6, an inspector noted several problems at Babylon Kabob.
∎ The facility food license expired on 4/30/2026. The facility cannot operate without a food license. Provide a food license within 48 hours (5/8/20226 before 4 pm).
∎ Observed the following: The floor in the 3-compartment sink soiled; the drain bowls soiled; the floor under the cook line soiled; the floor under the tankless Rheem soiled; the floor under most equipment and shelving soiled. Clean the facility.
∎ Observed the handwashing sink at the right side of the cook line covered with debris. Plumbing fixtures such as handwashing sinks shall be cleaned as often as necessary to keep it clean. Clean the handwashing sink.
∎ Observed some of the filters on top of the cook line are missing. Replace the missing filters to protect equipment, utensils, and food from collecting grease and condensation. Observed some of the filters on top of the cook line are missing. Replace the missing filters to protect equipment, utensils, and food from collecting grease and condensation.
∎ Observed plastic ware (knives, spoons, forks) on the floor of the facility. Utensils and single service and single use articles shall be stored at least 6 inches above the floor. Store the utensils above the floor.
Honest Indian Vegetarian Restaurant, 7660 N Canton Center Road
During a routine inspection on May 11, an inspector noted several problems at Honest Indian Vegetarian Restaurant.
∎ Observed that the facility doesn’t possess a thin tip thermometer at the time of the inspection. A probe-style thermometer was present within the facility, but not a thin tip. A thin tip thermometer must always be present within the facility for measuring the internal temperatures of both thin and thick food. Provide a thin tip thermometer. A correction can be made by dipping the probe of the purchased thermometer in ice water.
∎ The facility uses the sink and surface cleaner sanitizer for the 3-compartment sink sanitization and for the wiping cloths buckets. But the test kit expired in 2024. The test kit shall be provided to test the strength of the prepared sanitizer solution. The sanitizer test kit must be readily available for monitoring the sanitizer level of the 3-compartment sink. Correct by dipping a sink and surface cleaner sanitizer test strip in the prepared sanitizer solution.
∎ Observed the facility was not using the sink and surface cleaner sanitizer test strip to measure the strength of the prepared sanitizer solution. The test kit in the facility expired in 2024. Measure the concentration of the sanitizer solution when prepared and verify that the sanitizer test kit had not expired. A follow-up will be conducted in 3-5 days.
∎ Observed the back door of the restaurant is partially open. Residents had experienced a strong food odor throughout the neighborhood. A complaint was reported to the Wayne County Health Department concerning the food odor on April 15, 2026. The door was closed at the time of the inspection. The inspector instructed the person in charge to close the back door when it is not in use for receiving delivery or taking out trash to the dumpster. Violation corrected.
∎ Employee(s) with bodily discharges spit/saliva. Restrict employee(s) with bodily discharges.
Spins Bowl Canton, 45100 Ford Road
During a routine inspection on May 20, an inspector noted several problems at Spins Bowl Canton.
∎ Observed nacho cheese sauce from the refrigerator was directly placed on the steamer. Food shall be heated to at least 165 F (In-house prepared ready-to-eat potentially hazardous food) or 135F (commercially processed ready-to-eat potentially hazardous food) before placing it on the steamer. The inspector instructed the person in charge to heat the food on the stove before placing it on the steamer. Violation corrected., Observed nacho cheese sauce from the refrigerator was directly placed on the steamer. Food shall be heated to at least 165 F (In-house prepared ready-to-eat potentially hazardous food) or 135F (commercially processed ready-to-eat potentially hazardous food) before placing it on the steamer. The inspector instructed the person in charge to heat the food on the stove before placing it on the steamer. Violation corrected.
∎ Observed the quaternary ammonium (quat) test kit expired in August 2025. An expired quat test kit shall not be used for test the concentration of prepared quat solution. The sanitizer test kit must be readily available for monitoring the sanitizer level of the 3-compartment sink. An expired quat test kit shall not be used to test the concentration of prepared quat solution. The sanitizer test kit must be readily available for monitoring the sanitizer level of the 3-compartment sink. Correct by dipping a quat test strip in the prepared quat solution.
∎ Observed the following in the pizza room: The floor underneath the 3-compartment sink was soiled. The drain bowl under the 3-compartment sink was soiled. The wall behind the 3-compartment sink was soiled. Clean the facility.
∎ Observed in the pizza room the right side stand-up reach-in refrigerator soiled with debris. Non-food contact surfaces of equipment shall be maintained free of debris and dirt. Clean the refrigerator.
∎ Observed in the pizza room a ceiling tile at the left side of the stand-up reach-in cooler broken. Physical facilities shall be maintained in good repair. Replace the ceiling tile.
Silvios Trattatoria E Pizzeria, 225 S. Canton Center Road
During a routine inspection on May 5, an inspector noted several problems at Silvios Trattoria E Pizzeria.
∎ Observed the left side reach-in cooler cannot maintain food temperature at 41F or below. Lasagna, cheese, and garlic in oil stored in the cooler measured 50F. Cold food shall be maintained at 41F or below. All potentially hazardous foods stored in the cooler for over 4 hours were discarded. The cooler will be used for only non-potentially hazardous food such as cut onions and whole tomatoes until the cooler is repaired. A follow-up will be conducted in 5-7 days.
∎ Observed the right side beverage dispenser with accumulation of debris. Equipment food-contact surfaces shall be maintained clean. Clean and sanitize the beverage dispenser. A follow-up will be conducted in 5-7 days.
∎ Observed the left side reach-in cooler cannot maintain food temperature 41F or below. Repair/replace.
∎ Observed the left side reach-in cooler without an internal thermometer to measure the air temperature. Provide.
Big Moe’s Kitchen, 155 N. Haggerty Road
During a routine inspection on May 20, an inspector noted several problems at Big Moe’s Kitchen.
∎ Observed employees handling personal phones and subsequently handling clean utensils for food preparation tasks. Hands shall be washed after contamination and before handling clean utensils. Corrected at the time of inspection through education. Person in Charge instructed staff to wash hands for 20 seconds with soap and water. Violation corrected.
∎ Observed that the pipe draining from the ice machine above the soda station is submerged below the flood rim of the floor sink. A direct connection between a piece of equipment that holds food and a sewage system may not exist. Correct by providing a one-inch air gap between the end of the drain pipe and the flood rim of the floor sink.
∎ Observed utensils stored in the handwashing station next to the three-compartment sink. Handwashing stations shall be used for no other purpose., Obstructions were removed at the time of inspection. Violation corrected.
∎ Observed that one of the tankless water units was unplugged. No hot water was supplied initially to the handwashing station and three-compartment sink in the back kitchen area. Hot water supply shall be sufficient to meet capacity., Water heater was plugged back in and operational at the time of inspection. Hot water was supplied to the abovementioned plumbing fixtures.
∎ Observed that two handwashing stations are slow to drain and a leak at the gooseneck sprayer. Plumbing shall be maintained in good repair. Correct by repairing. A follow-up will occur at the next routine inspection.
∎ Observed wet wiping cloths stored on countertops between uses. Between uses, wet wiping cloths shall be stored in a wiping cloth bucket filled with a sanitizing solution as specified in 4-501.114. Correct by storing wet wiping cloths in wiping cloth buckets filled with a sanitizing solution. A follow-up will occur at the next routine inspection.
∎ Observed that the shared dumpster out back is overfilled. Increase waste receptacle capacity. A follow-up will occur at the next routine inspection.
The Taco Factory, 4171 Old Canton Center Road
During a routine inspection on May 12, an inspector noted several problems at The Taco Factory.
∎ Observed beans in two large 2 containers in the oven at 128F. Hot food shall be stored at 135F or higher. The person in charge stated that the food items had been in the oven for less than 1 hour. The beans were reheated to 165F and left on the oven top. Violation corrected.
∎ Observed strawberry and pina colada beverage mix from the freezer at room temperature at 66F. At least one of the bottles had already leaked. The food items were discarded. Frozen shall be thawed in the walk-in refrigerator at 41F or below or under running cold water. The person in charge indicated that the food items will be thawed in the walk-in refrigerator. Violation corrected.
∎ Observed that the water line of the sink in the utility room and the handwashing sink on the left side of the ice machine are leaking. The plumbing system shall be maintained in good repair. Repair the leaks.
∎ Observed gaps in the filters on top of the cook line. Replace the filters to protect food, equipment, and utensils from contamination.
This article originally appeared on The Detroit News: Canton restaurant inspections find gnats, dirty kitchen equipment
Reporting by Madison Hammond, Special to The Detroit News / The Detroit News
USA TODAY Network via Reuters Connect
By Madison Hammond, Special to The Detroit News | USA TODAY Network
