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Villa's at Canterfield receives B in Forsyth County health inspection

Inspected

815 ATLANTA HWY CUMMING, GA 30040

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Villa's at Canterfield received a B, scoring 83 out of 100, in a Forsyth County food-service inspection on Sep 3, 2026. The official report lists eight findings. [1]

Inspection score

83/100Grade BOfficial inspection

Inspection summary

The report states: “Inspector observed active managerial control measures lacking.” [2]

The report states: “Inspector observed dark, slimy, green-black mold-like substance on ice bin walls.” The note records an on-site correction: “PIC burned ice to wash, rinse, and sanitize ice bin.” [3]

The report states: “Inspector observed a multitude of dented cans stored on can rack (Location: end of cook line).” The note records an on-site correction: “PIC pulled from use and segregated dented cans.” [4]

The report marks seven findings as corrected on site. One finding is marked as a repeat violation. [5]

What inspectors found

Read the official report

Showing 8 of 8 findings

  1. Person in charge

    Item 1-2A
    Inspector observed active managerial control measures lacking. CA: (f) Monitoring of Receiving delivered foods are placed into appropriate storage locations.
    Inspector’s full note

    Code 511-6-1.03(2)(a)-(n)(p),(q)

    Inspector observed active managerial control measures lacking. CA: (f) Monitoring of Receiving delivered foods are placed into appropriate storage locations. (g) Proper Cooking Techniques. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated;Pf (h) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling;Pf (i) Proper Thawing. Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures;P (k) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;Pf New Violation. Correct By: 09/08/2026
    Official report · Item 1-2A ↗
    New violation

    Correct by

  2. Food-contact surface sanitation

    Item 4-2B
    Inspector observed dark, slimy, green-black mold-like substance on ice bin walls. COS: PIC burned ice to wash, rinse, and sanitize ice bin.
    Inspector’s full note

    Code 511-6-1.05(7)(b)

    Inspector observed dark, slimy, green-black mold-like substance on ice bin walls. COS: PIC burned ice to wash, rinse, and sanitize ice bin. CA: Ice bin needs to be cleaned at a frequency necessary to preclude accumulation of soil or mold. Corrected On-Site. Repeat Violation.
    Official report · Item 4-2B ↗
    Corrected on siteRepeat violation

  3. Food-contact surface sanitation

    Item 4-2B
    Inspector observed wrapped utensil pans (containing fruit) labeled with date 9/2 - utensil lids placed ontop of wrapping labeled with prep date 8/31. COS PIC pulled utensil lids to be washed rinsed and sanitized.
    Inspector’s full note

    Code 511-6-1.05(7)(a)1

    Inspector observed wrapped utensil pans (containing fruit) labeled with date 9/2 - utensil lids placed ontop of wrapping labeled with prep date 8/31. COS PIC pulled utensil lids to be washed rinsed and sanitized. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Corrected On-Site. New Violation.
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

  4. Food-contact surface sanitation

    Item 4-2B
    Inspector observed dining table sanitizer buckets without a measurable amount of sanitizer (sanitizing buckets in-use). COS PIC remade sanitizer buckets.
    Inspector’s full note

    Code 511-6-1.05(6)(n)

    Inspector observed dining table sanitizer buckets without a measurable amount of sanitizer (sanitizing buckets in-use). COS PIC remade sanitizer buckets. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling Corrected On-Site. New Violation.
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

  5. Food labeling and containers

    Item 10D
    Inspector observed a multitude of dented cans stored on can rack (Location: end of cook line). COS PIC pulled from use and segregated dented cans.
    Inspector’s full note

    Code 511-6-1.07(4)(c)

    Inspector observed a multitude of dented cans stored on can rack (Location: end of cook line). COS PIC pulled from use and segregated dented cans. CA: (c) Segregation and Location. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Pf Corrected On-Site. New Violation.
    Official report · Item 10D ↗
    Corrected on siteNew violation

  6. Cooling methods and equipment

    Item 11A
    Inspector observed cooked burger patties (on serving line) cooling in prep top with lid completely covering utensil pan. COS PIC relocated burgers to walk-in cooler and placed the lid askew.
    Inspector’s full note

    Code 511-6-1.04(6)(e)

    Inspector observed cooked burger patties (on serving line) cooling in prep top with lid completely covering utensil pan. COS PIC relocated burgers to walk-in cooler and placed the lid askew. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.
    Official report · Item 11A ↗
    Corrected on siteNew violation

  7. Thawing methods

    Item 11C
    Inspector observed turkey thawing under a trickle of cool water only (Location: Prep Sink). COS PIC discarded turkey.
    Inspector’s full note

    Code 511-6-1.04(6)(c)

    Inspector observed turkey thawing under a trickle of cool water only (Location: Prep Sink). COS PIC discarded turkey. NOTE: Turkey greater than degrees F. CA: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; Corrected On-Site. New Violation.
    Official report · Item 11C ↗
    Corrected on siteNew violation

  8. Utensil, equipment and linen storage

    Item 14B
    Inspector observed hose used to fill steam table (with water from the adjacent prep sink) stored in mop sink and cook stated the hose is also stored on top of chemicals under the prep sink on the cookline. COS PIC pulled to be washed, rinsed, and sanitized.
    Inspector’s full note

    Code 511-6-1.05(10)(f)

    Inspector observed hose used to fill steam table (with water from the adjacent prep sink) stored in mop sink and cook stated the hose is also stored on top of chemicals under the prep sink on the cookline. COS PIC pulled to be washed, rinsed, and sanitized. CA: 1. Except as specified in paragraph 2 of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination. NOTE: Hose should be food grade. Corrected On-Site. New Violation.
    Official report · Item 14B ↗
    Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 1

Official history ↗
  1. This report
    83/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Forsyth County · Sep 3, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Forsyth County
Inspection ID
57550360
Facility ID
3143857
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Forsyth County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked