Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
11 inspections
Re-inspection
Jul 2, 2026
Infractions found
3 recorded violations
criticalCode —Food temperature
Official wording
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Not in Compliance: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds, Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
In plain English
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.
Cloths and towels maintained in clean, good repair and not used for other purposes
Inspector’s notes
Corrected During Inspection: Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times, Ensure wiping cloths are kept in a sanitizing solution when not in use, Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
In plain English
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.
Food premise is protected against the entry and harbouring of pests
Inspector’s notes
Not in Compliance: Protect against entry, harbouring and breeding of pests, Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
In plain English
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 2, 2026 · Original Source
Compliance Inspection
Jun 25, 2026
Re-inspection required
10 recorded violations
criticalCode —Food temperature
Official wording
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Not in Compliance: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds, Ensure wash water is between 60�C and 71�C, Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
In plain English
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.
Not in Compliance: Ensure clean wash / rinse water is provided, Ensure wash / rinse water is at 43�C or greater
In plain English
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.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s notes
Not in Compliance: Ensure equipment, utensils and or multi-service articles are cleaned and sanitized , Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
In plain English
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.
The premises is operated and maintained free from potential/immediate health hazards
Inspector’s notes
Not in Compliance: CLOSE FOOD PREMISES, Sewage back-up within the premises, Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
In plain English
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.
Corrected During Inspection: Protect food from contamination and adulteration, Cover all food in storage, Store raw foods separate and below cooked / ready-to-eat foods
In plain English
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.
Corrected During Inspection: Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4�C (40�F) or less, Ensure all hazardous foods are stored at 4�C (40�F) or less
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food premise is protected against the entry and harbouring of pests
Inspector’s notes
Not in Compliance: Protect against entry, harbouring and breeding of pests, Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
In plain English
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.
Cloths and towels maintained in clean, good repair and not used for other purposes
Inspector’s notes
Corrected During Inspection: Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times, Ensure wiping cloths are kept in a sanitizing solution when not in use, Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
In plain English
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.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards, Ensure floors are kept clean and in good repair, Ensure walls are kept clean and in good repair
In plain English
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.
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s notes
Not in Compliance: Provide hot and cold running water for hand washing in food preparation area, Provide hot and cold running water under pressure
In plain English
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.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards, Ensure floors are kept clean and in good repair
In plain English
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.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s notes
Not in Compliance: Ensure equipment, utensils and or multi-service articles are cleaned and sanitized , Ensure food contact equipment and utensils are free from cracks, crevices and open seams, Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
In plain English
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.
Food premise is protected against the entry and harbouring of pests
Inspector’s notes
Not in Compliance: Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
In plain English
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 2, 2026 · Original Source
Compliance Inspection
Jan 28, 2026
Re-inspection required
11 recorded violations
criticalCode —Other
Official wording
Food is held at 4�C (40�F) or less
Inspector’s notes
Corrected During Inspection: Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4�C (40�F) or less, Ensure all hazardous foods are stored at 4�C (40�F) or less
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s notes
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 , Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
In plain English
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.
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Corrected During Inspection: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds, Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
In plain English
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.
Corrected During Inspection: Protect food from contamination and adulteration, Cover all food in storage
In plain English
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.
Either mechanical or manual dishwashing is provided
Inspector’s notes
Corrected During Inspection: Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
In plain English
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.
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s notes
Corrected During Inspection: Provide hot and cold running water for hand washing in food preparation area, Provide hot and cold running water under pressure
In plain English
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.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards, Ensure floors are kept clean and in good repair, Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent, Ensure walls are kept clean and in good repair
In plain English
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.
Testing reagent used to determine concentration of sanitizer
Inspector’s notes
Not in Compliance: Provide and use test reagent to determine concentration of sanitizer
In plain English
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.
Cloths and towels maintained in clean, good repair and not used for other purposes
Inspector’s notes
Corrected During Inspection: Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times, Ensure wiping cloths are kept in a sanitizing solution when not in use, Keep cloths clean, in good repair, and restricted to a single task, Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
In plain English
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.
Food premise is protected against the entry and harbouring of pests
Inspector’s notes
Not in Compliance: Protect against entry, harbouring and breeding of pests, Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
In plain English
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jan 28, 2026 · Original Source
Re-inspection
Oct 7, 2025
Re-inspection required
1 recorded violation
minorCode —Handwashing
Official wording
Separate hand washing basin provided for food handlers
Inspector’s notes
Not in Compliance
In plain English
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 7, 2025 · Original Source
Compliance Inspection
Sep 25, 2025
Re-inspection required
7 recorded violations
criticalCode —Food temperature
Official wording
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Not in Compliance: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds, Ensure wash water is between 60�C and 71�C
In plain English
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.
Corrected During Inspection: Cover all food in storage
In plain English
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.
Corrected During Inspection: Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4�C (40�F) or less, Ensure all hazardous foods are stored at 4�C (40�F) or less
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards, Ensure floors are kept clean and in good repair, Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
In plain English
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.
Food handlers who come into contact with food/utensils do so in a sanitary manner
Inspector’s notes
Not in Compliance: Ensure food handlers wash hands as often as necessary , Ensure food handlers refrain from conduct causing contamination of food and food areas
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food premise is protected against the entry and harbouring of pests
Inspector’s notes
Not in Compliance: Protect against entry, harbouring and breeding of pests, Contact licensed pest control operator for insect / rodent / pest treatment and control, Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
In plain English
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.
Separate hand washing basin provided for food handlers
Inspector’s notes
Not in Compliance: Ensure hand washing basin is unobstructed and accessible for hand washing, Hand washing stations must be conveniently accessible by food handlers
In plain English
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Sep 25, 2025 · Original Source
Re-inspection
May 20, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), May 20, 2025 · Original Source
Compliance Inspection
May 14, 2025
Re-inspection required
7 recorded violations
criticalCode —Food temperature
Official wording
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Not in Compliance: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds, Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
In plain English
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.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s notes
Not in Compliance: Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
In plain English
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.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards, Ensure floors are kept clean and in good repair, Ensure walls are kept clean and in good repair
In plain English
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.
Corrected During Inspection: Protect food from contamination and adulteration, Cover all food in storage, Store food off the floor to prevent contamination, Store raw foods separate and below cooked / ready-to-eat foods
In plain English
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), May 14, 2025 · Original Source
Re-inspection
Jan 20, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jan 20, 2025 · Original Source
Compliance Inspection
Jan 16, 2025
Re-inspection required
5 recorded violations
criticalCode —Food temperature
Official wording
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Not in Compliance: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds
In plain English
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.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards, Ensure floors are kept clean and in good repair, Ensure walls are kept clean and in good repair
In plain English
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.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s notes
Not in Compliance: Ensure equipment, utensils and or multi-service articles are cleaned and sanitized , Ensure food contact equipment and utensils are free from cracks, crevices and open seams
In plain English
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.
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
Inspector’s notes
Not in Compliance: Fail to provide required illumination during all hours of operation
In plain English
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.
Testing reagent used to determine concentration of sanitizer
Inspector’s notes
Not in Compliance: Provide and use test reagent to determine concentration of sanitizer
In plain English
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jan 16, 2025 · Original Source
Compliance Inspection
Oct 3, 2024
Infractions found
4 recorded violations
minorCode —Other
Official wording
Maintenance of sanitary facilities
Inspector’s notes
Not in Compliance: Equip sanitary facility with a supply of toilet paper, Equip sanitary facility with liquid soap in a dispenser, Equip sanitary facility with single service towels or air dryer
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
Inspector’s notes
Not in Compliance: Fail to provide required illumination during all hours of operation
In plain English
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.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Ensure floors are kept clean and in good repair, Ensure walls are kept clean and in good repair
In plain English
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.
Cloths and towels maintained in clean, good repair and not used for other purposes
Inspector’s notes
Corrected During Inspection: Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
In plain English
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.