Restaurant · Waterloo Region, ON
143 Northumberland Ayr
Last inspected Feb 10, 2026 · View Map ↗ · Compare ↗
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Compliance Inspection
1 recorded violation
Food is held at 4�C (40�F) or less
Not in Compliance: Ensure all hazardous foods are stored at 4�C (40�F) or less
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 10, 2026 · Original Source
Compliance Inspection
6 recorded violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Not in Compliance: Ensure floors are kept clean and in good repair
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsFood premise is protected against the entry and harbouring of pests
Not in Compliance: Protect against entry, harbouring and breeding of pests
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsVentilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Not in Compliance: Ventilation system requires thorough cleaning
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesMechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Not in Compliance: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureEquipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Not in Compliance: Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsHand washing basin with supplies of soap and paper towels in dispensers
Not in Compliance: Provide paper towels in a dispenser at hand basin in food preparation area
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 16, 2025 · Original Source
Compliance Inspection
2 recorded violations
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Not in Compliance
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsFloors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 8, 2025 · Original Source
Compliance Inspection
3 recorded violations
Refrigeration and hot-holding equipment maintained
Not in Compliance: Provide easily readable thermometer in refrigeration or hot-holding equipment
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesEquipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Not in Compliance: Ensure equipment, utensils and or multi-service articles in good repair, Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsTesting reagent used to determine concentration of sanitizer
Not in Compliance: Provide and use test reagent to determine concentration of sanitizer
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 11, 2025 · Original Source
Compliance Inspection
2 recorded violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Not in Compliance: Ensure floors are kept clean and in good repair, Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsMechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Corrected During Inspection: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Nov 14, 2024 · Original Source
Compliance Inspection
3 recorded violations
Food protected from contamination or adulteration
Corrected During Inspection: Protect food from contamination and adulteration, Cover all food in storage
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationFloors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards, Ensure floors are kept clean and in good repair
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsFurniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Not in Compliance: Maintain and arrange appliances to permit a clean and sanitary condition
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 25, 2024 · Original Source
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