Compliance Inspection
Jan 27, 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.), Jan 27, 2026 · Original Source
Supermarket · Waterloo Region, ON
Fourbeez Foods
5 - 895 Langs Dr
Last inspected Jan 27, 2026 · View Map ↗ · Compare ↗
No violations found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsCompliance Inspection
Jul 8, 2025
Infractions found
7 recorded violations
minorCode —Handwashing
Official wording
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.
More about handwashing problemscriticalCode —Contamination
Official wording
Food protected from contamination or adulteration
Inspector’s notes
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.
More about food not protected from contaminationminorCode —Permits, training, and postings
Official wording
Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
Inspector’s notes
Corrected During Inspection: Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode —Cleaning and sanitizing
Official wording
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, 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
Maintenance of sanitary facilities
Inspector’s notes
Corrected During Inspection: 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.
More about other findingcriticalCode —Contamination
Official wording
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Inspector’s notes
Corrected During Inspection: 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.
More about food not protected from contaminationcriticalCode —Cleaning and sanitizing
Official wording
Manual dishwashing: Wash, rinse, sanitize technique
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 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 problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 8, 2025 · Original Source
Compliance 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
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