Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
10 inspections
Re-inspection
May 6, 2026
Infractions found
1 recorded violation
minorCode —Cleaning and sanitizing
Official wording
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: Maintain and arrange appliances to permit a clean and sanitary condition
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.), May 6, 2026 · Original Source
Re-inspection
May 4, 2026
Re-inspection required
5 recorded violations
minorCode —Cleaning and sanitizing
Official wording
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: Maintain and arrange appliances to permit a clean and sanitary condition
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.
Not in Compliance: 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.
The premises is operated and maintained free from potential/immediate health hazards
Inspector’s notes
Not in Compliance: CLOSE FOOD 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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), May 4, 2026 · Original Source
Re-inspection
Apr 16, 2026
Infractions found
5 recorded violations
criticalCode —Chemicals
Official wording
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
Inspector’s notes
Not in Compliance: Store toxic/poisonous substances in container bearing identifying labels
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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: Maintain and arrange appliances to permit a clean and sanitary condition
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.
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Inspector’s notes
Not in Compliance: Maintain ventilation system in manner not permitting health hazard, Ventilation system requires thorough cleaning
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
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.), Apr 16, 2026 · Original Source
Compliance Inspection
Apr 9, 2026
Re-inspection required
11 recorded violations
minorCode —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: 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
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.
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s notes
Not in Compliance: 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.
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.
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Inspector’s notes
Not in Compliance: Maintain ventilation system in manner not permitting health hazard, Ventilation system requires thorough cleaning
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.
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 multi-service articles after each use and as often as necessary, 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.
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Inspector’s notes
Not in Compliance: Collect and remove garbage and waste as necessary to maintain sanitary conditions, Dispose of liquid waste in a sanitary manner
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.
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: Maintain and arrange equipment to permit a clean and sanitary condition, Maintain and arrange appliances to permit a clean and sanitary condition
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.
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
Inspector’s notes
Not in Compliance: Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils, Store toxic/poisonous substances in container bearing identifying labels
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Not in Compliance: 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.), Apr 9, 2026 · Original Source
Compliance Inspection
Dec 16, 2025
Infractions found
3 recorded violations
criticalCode —Contamination
Official wording
Food protected from contamination or adulteration
Inspector’s notes
Corrected During Inspection: 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.
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 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.
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Dec 16, 2025 · Original Source
Re-inspection
Aug 22, 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.), Aug 22, 2025 · Original Source
Compliance Inspection
Aug 21, 2025
Re-inspection required
13 recorded violations
minorCode —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: 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
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.
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Inspector’s notes
Not in Compliance: Dispose of liquid waste in a sanitary manner
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.
All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
Inspector’s notes
Not in Compliance: Ensure all food product is supplied from an inspected facility (Federal, Provincial, Municipal), Maintain records of food purchased for one year
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: 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.
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.
Not in Compliance: Cook poultry (cut or ground) at 74�C (165�F) for 15 seconds, Reheat food to original cooking temperature within 2 hours , Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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: Maintain and arrange furniture to permit a clean and sanitary condition, Maintain and arrange equipment to permit a clean and sanitary condition, Maintain and arrange appliances to permit a clean and sanitary condition, Remove all materials not associated with the daily operation of the premises (s.7)
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.
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Inspector’s notes
Not in Compliance: Maintain ventilation system in manner not permitting health hazard, Ventilation system requires thorough cleaning
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.
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.
Not in Compliance: Protect food from contamination and adulteration, Cover all food in storage, Store food off the floor to prevent contamination, Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils 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.), Aug 21, 2025 · Original Source
Re-inspection
Apr 17, 2025
Infractions found
2 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 paper towels in a dispenser at hand basin in 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.
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.
Not in Compliance: 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.
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.
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.
Cloths and towels maintained in clean, good repair and not used for other purposes
Inspector’s notes
Not in Compliance: 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
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 paper towels in a dispenser at hand basin in 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.
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.
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 multi-service articles after each use and as often as necessary, 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.), Apr 10, 2025 · Original Source
Compliance Inspection
Dec 2, 2024
Infractions found
4 recorded violations
criticalCode —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
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.
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: 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.
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Inspector’s notes
Not in Compliance: Ventilation system requires thorough cleaning
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.