Compliance Inspection
Feb 17, 2026
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.), Feb 17, 2026 · Original Source
Food store convenience / Variety · Waterloo Region, ON
Essentialy Convenience Store
8 King St E
Last inspected Feb 17, 2026 · View Map ↗ · Compare ↗
No violations found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsCompliance Inspection
Sep 17, 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.), Sep 17, 2025 · Original Source
Compliance Inspection
Mar 10, 2025
Infractions found
1 recorded violation
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 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.
More about cleaning or sanitizing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 10, 2025 · Original Source
Compliance Inspection
Oct 29, 2024
Re-inspection required
12 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 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.
More about cleaning or sanitizing problemscriticalCode —Other
Official wording
Food is held at 4�C (40�F) or less
Inspector’s notes
Corrected During Inspection: 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.
More about other findingminorCode —Handwashing
Official wording
Separate hand washing basin provided for food handlers
Inspector’s notes
Not in Compliance: Provide hand washing basin in food preparation area, Provide adequate number of hand washing stations, 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.
More about handwashing problemscriticalCode —Cleaning and sanitizing
Official wording
Manual dishwashing: Wash, rinse, sanitize technique
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 manual dishwashing includes the three steps: wash, rinse, and sanitize
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.
More about cleaning or sanitizing problemscriticalCode —Food temperature
Official wording
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
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.
More about food kept at an unsafe temperatureminorCode —Cleaning and sanitizing
Official wording
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.
More about cleaning or sanitizing problemsminorCode —Cleaning and sanitizing
Official wording
Cloths and towels maintained in clean, good repair and not used for other purposes
Inspector’s notes
Not in Compliance: 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.
More about cleaning or sanitizing problemsminorCode —Other
Official wording
Certified food handler present in the food service premise
Inspector’s notes
Not in Compliance: Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode —Facility maintenance
Official wording
The premises is operated and maintained free from potential/immediate health hazards
Inspector’s notes
Corrected During Inspection: Failed to operate and maintain premises free from every condition that may be a health hazard
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.
More about building upkeep issuescriticalCode —Equipment and utensils
Official wording
Refrigeration and hot-holding equipment maintained
Inspector’s notes
Not in Compliance: Provide easily readable thermometer in refrigeration or hot-holding equipment
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.
More about equipment or utensil issuesminorCode —Other
Official wording
No room with food is used for sleeping purposes
Inspector’s notes
Not in Compliance: No food preparation or storage area is to be used for sleeping , No food area is to be used for sleeping, Ensure room for sleeping purposes is removed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode —Cleaning and sanitizing
Official wording
Either mechanical or manual dishwashing is provided
Inspector’s notes
Not in Compliance: Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required, Provide drainage racks that are corrosion-resistant, Provide dishwashing sinks that are corrosion-resistant, Provide a 2-compartment sink of sufficient size
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.
More about cleaning or sanitizing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 29, 2024 · Original Source
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