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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameSANCTUARY BISTRO
Address6414 REA RD
STE C2
City/State/ZIP
CHARLOTTE NC 28277
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 10/30/2025
Final Score @ Grade
98 A
General CommentsFacility puts prep top 2 on TPHC for dinner service only. No food items were being held in prep top 2 during inspection.

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 10ppm chlorine after running multiple cycles. PIC called repair company during inspection. VERIFICATION REQUIRED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
20 0 Proper cooling time & temperatures Yes No No 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed polenta at 83-90F after more than 2 hours of cooling. CDI: Polenta was voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
28 0 Toxic substances properly identified stored & used Yes No No 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed buffer solutions being stored above single service items on shelving. CDI: Buffer solutions were relocated.
33 0.50 Proper cooling methods used; adequate equipment for temperature control Yes Yes No REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed polenta cooling in a large plastic container inside reach in cooler. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .