Get ready for your Waterloo Region health inspection.

1. Clean and sanitize

Cited 18 times in Waterloo Region in the last six months (58% of categorized violations). What this violation means

• Wash, rinse, and sanitize food-contact surfaces and utensils after each use and at least every four hours during continuous use.
• Check dishwasher temperatures or sanitizer levels daily and write them down.
• Keep wiping cloths in sanitizer solution between uses.
• Follow a written cleaning schedule for equipment, floors, walls, and vents, and sign off when tasks are done.

2. Protect food from contamination

Cited 3 times in Waterloo Region in the last six months (10% of categorized violations). What this violation means

• Store raw meat, poultry, and seafood below ready-to-eat food in coolers, with raw poultry on the lowest shelf.
• Cover, label, and date all food in storage, and keep everything at least six inches off the floor.
• Use separate cutting boards and utensils for raw and ready-to-eat foods, or wash and sanitize them between uses.
• Avoid bare-hand contact with ready-to-eat food; use gloves, tongs, or deli paper.

3. Keep food at safe temperatures

Cited 3 times in Waterloo Region in the last six months (10% of categorized violations). What this violation means

• Check every cooler and hot-holding unit with a calibrated probe thermometer at the start of each shift, and write the readings down.
• Keep cold food cold and hot food hot. Most US departments follow the FDA Food Code: 41°F (5°C) or below for cold holding and 135°F (57°C) or above for hot holding. Check your local code for the exact numbers.
• Cool cooked food quickly in shallow pans, uncovered, before storing it, and never cool large pots at room temperature.
• Put a working thermometer inside every refrigerator where staff can see it.

4. Make handwashing easy and constant

Cited 3 times in Waterloo Region in the last six months (10% of categorized violations). What this violation means

• Every hand sink needs hot and cold water, soap, and paper towels (or a hand dryer) at all times.
• Keep hand sinks clear: no dishes, food, or storage in or in front of them, and never use them for anything but washing hands.
• Staff wash hands when starting work, after breaks, after handling raw meat, after touching their face or phone, and before putting on gloves.
• Post handwashing signs at every hand sink.

5. Equipment in good repair

Cited 3 times in Waterloo Region in the last six months (10% of categorized violations). What this violation means

• Repair or replace cracked, chipped, or rusty equipment, cutting boards, and containers.
• Keep gaskets on coolers intact and clean.
• Use only commercial, food-safe equipment and utensils.
• Store clean utensils covered or inverted so they stay clean.

6. Keep pests out

Cited 1 times in Waterloo Region in the last six months (3% of categorized violations). What this violation means

• Keep a regular contract with a licensed pest control company and keep their service reports on site.
• Seal gaps around pipes, doors, and walls, and keep exterior doors closed or screened.
• Clean up spills and crumbs right away, including under and behind equipment, and empty trash often.
• Look for droppings, gnaw marks, or live insects during daily opening and closing checks, and deal with them immediately.

7. Store chemicals safely

• Store cleaners and chemicals below and away from food, food equipment, and single-use items.
• Label every spray bottle and container with its contents.
• Use sanitizer at the right strength and check it with test strips several times a shift.
• Only keep chemicals that are actually needed for the operation.

8. Keep sources, dates and labels in order

• Buy food only from approved, licensed suppliers and keep invoices on file.
• Date-mark ready-to-eat food held more than 24 hours, and throw it out when the date passes.
• Label food moved out of its original package with its name and date.
• Keep shellfish tags and other required records for the time your code requires.

9. Staff hygiene and health

• Have a written illness policy, and make sure staff know to report vomiting, diarrhea, fever with sore throat, and similar symptoms.
• Keep sick employees away from food and send them home when required.
• Staff wear clean clothing and hair restraints, and keep personal food, drinks, and phones away from prep areas.
• Keep nails short and jewelry minimal; cover cuts with a bandage and a glove.

10. Water, plumbing and drains

• Fix leaks, clogged drains, and slow sinks right away.
• Make sure all sinks have hot and cold running water at the right pressure.
• Keep grease traps serviced and records of the service on hand.
• Check that backflow devices and air gaps are in place where your code requires them.

11. Building upkeep

• Repair damaged floors, walls, and ceiling tiles, especially in prep and storage areas.
• Keep lights working and covered or shatter-resistant over food areas.
• Keep storage areas organized and free of clutter and unused equipment.
• Keep restrooms clean and stocked, with self-closing doors where required.

12. Paperwork, training and postings

• Post your current permit and your latest inspection results where your local rules require.
• Keep a certified food protection manager or trained food handler on duty as your code requires.
• Keep training certificates, temperature logs, and pest control reports organized and easy to show an inspector.
• Renew permits and certificates before they expire.