Buffalo’s Café received a score of 90 and a grade of A during a Georgia Department of Public Health inspection conducted November 2, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Buffalo’s Café
Location: 1625 BALL GROUND HWY CANTON, GA 30114, Cherokee County
Inspection date: November 2, 2026
Inspection purpose: Routine
Score and grade: 90/A
Inspector: Kadia Kane
Permit number: 028-0527
Inspection findings
6-1A – proper cold holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed a bottle of buttermilk ranch in prep top being cold held above 41°F. Temperature of ranch was ~49°F due to bottle not being properly stored in unit. Also observed preportioned containers of alfredo sauce being cold held ~44-45°F due to containers being stacked to high in pan. TCS foods must be cold held at 41°F or below. COS by moving to reach-in portion of unit.
6-1B – proper hot holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed fried onion straws being hot held around 119°F under heat lamp in fryer area. TCS foods must be hot held at 135° or above. COS by reheating.
6-1C – proper cooling time and temperature
Rule citation: 511-6-1.04(6)(d) – cooling (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed queso prepared at 1:30pm not cooled to at least 70°F within 2 hours of reaching 135°F. Temperature of queso was 99°F at 5:05pm. Queso was on a very good ice bath with an ice wand inside, however, kitchen staff were not periodically stirring to release heat from center. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.
17C – physical facilities installed, maintained, and clean
Rule citation: 511-6-1.07(2)(a) – floor, walls, & ceilings, cleanability (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed cracked concrete flooring in walk-in freezer. Concrete is not permitted for use in food service establishments as it is not easily cleanable. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Flooring must be redone with an approved material within 90 days.
General inspector comments
*Discussed use of tongs for retrieving tenders and boneless chicken from fryer to prevent potential cross contamination. Gloves must be changed immediately after handling raw meats prior to touching other surfaces such as fryer basket handles.
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Marcus Jones
News Now Georgia
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