ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Compliance Inspection
Feb 26, 2026
Infractions found
1 recorded violation
minorCode —Cleaning and sanitizing
Official wording
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
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 soap in a dispenser at hand basin in the food preparation area
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.
Not in Compliance: Protect food from contamination and adulteration
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.
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
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.
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Inspector’s notes
Not in Compliance: Clean and sanitize food contact surfaces or equipment as often as necessary
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.), Nov 4, 2025 · Original Source
Re-inspection
Oct 10, 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.), Oct 10, 2025 · Original Source
Compliance Inspection
Aug 18, 2025
Infractions found
3 recorded violations
minorCode —Cleaning and sanitizing
Official wording
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Ensure ceilings are kept clean and in good repair, 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.
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Corrected During Inspection: Provide sufficient detergent or chemicals for washing or sanitizing
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.
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s notes
Corrected During Inspection: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating, Preheat the hot holding unit to at least 60�C (140�F) before placing hot foods inside of the hot holding unit
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 20, 2025 · Original Source
Compliance Inspection
Dec 10, 2024
Infractions found
2 recorded violations
criticalCode —Contamination
Official wording
Food protected from contamination or adulteration
Inspector’s notes
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.
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
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.), Dec 10, 2024 · Original Source
Compliance Inspection
Jul 26, 2024
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.), Jul 26, 2024 · Original Source
Re-inspection
Jul 24, 2024
Re-inspection required
2 recorded violations
criticalCode —Facility maintenance
Official wording
The premises is operated and maintained free from potential/immediate health hazards
Inspector’s notes
Not in Compliance
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.
Not in Compliance: 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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 24, 2024 · Original Source
Compliance Inspection
Jul 23, 2024
Infractions found
5 recorded violations
minorCode —Cleaning and sanitizing
Official wording
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s notes
Not in Compliance: 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.
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Inspector’s notes
Not in Compliance
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
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.