Compliance Inspection
Oct 30, 2025
Re-inspection required
1 recorded violation
criticalCode —Food temperature
Official wording
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Not in Compliance: Ensure hot water sanitizer is at 82�C or greater for at least 10 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.
More about food kept at an unsafe temperatureOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 30, 2025 · Original Source