Compliance Inspection
Mar 11, 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.), Mar 11, 2026 · Original Source
Restaurant · Waterloo Region, ON
Hakka Hut
1a - 688 Hespeler Rd
Last inspected Mar 11, 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
6 inspectionsRe-inspection
Nov 12, 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.), Nov 12, 2025 · Original Source
Compliance Inspection
Nov 5, 2025
Re-inspection required
6 recorded violations
criticalCode —Contamination
Official wording
Food protected from contamination or adulteration
Inspector’s notes
Not in Compliance: Protect food from contamination and adulteration, 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.
More about food not protected from contaminationminorCode —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 are cleaned and sanitized , Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade), Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
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
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, 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 problemsminorCode —Other
Official wording
Maintenance of sanitary facilities
Inspector’s notes
Not in Compliance: Maintain sanitary facility clean and in good repair, 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 findingminorCode —Handwashing
Official wording
Separate hand washing basin provided for food handlers
Inspector’s notes
Corrected During Inspection: Hand washing station must be used only for hand washing of employees, Ensure hand washing basin is unobstructed and accessible for hand washing
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 problemsminorCode —Handwashing
Official wording
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.
More about handwashing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Nov 5, 2025 · Original Source
Compliance Inspection
Jul 15, 2025
Infractions found
8 recorded violations
minorCode —Equipment and utensils
Official wording
Food handlers who come into contact with food/utensils do so in a sanitary manner
Inspector’s notes
Corrected During Inspection: Ensure food handlers wash hands as often as necessary
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 —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 —Handwashing
Official wording
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.
More about handwashing problemsminorCode —Other
Official wording
Maintenance of sanitary facilities
Inspector’s notes
Not in Compliance: 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
Food protected from contamination or adulteration
Inspector’s notes
Corrected During Inspection
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 —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
Corrected During Inspection: 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.
More about cleaning or sanitizing problemscriticalCode —Other
Official wording
Food processed in a safe manner
Inspector’s notes
Corrected During Inspection: Cool hazardous food from 60�C (140�F) to 20�C (68�F) within 2 hours, Cool hazardous food from 20�C (68�F) to 4�C (40�F) within 4 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.
More about other findingcriticalCode —Other
Official wording
Food is held at 4�C (40�F) or less
Inspector’s notes
Corrected During Inspection: Thaw all hazardous foods maintaining a temperature of 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 findingOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 15, 2025 · Original Source
Compliance Inspection
Feb 27, 2025
Infractions found
5 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 hot and cold running water for hand washing in food preparation area, Provide paper towels in a dispenser at hand basin in food preparation area, Maintain hand washing stations with adequate supplies
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 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 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 problemsminorCode —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
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, 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.
More about cleaning or sanitizing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 27, 2025 · Original Source
Compliance Inspection
Oct 3, 2024
Infractions found
2 recorded violations
criticalCode —Other
Official wording
Food is held at 4�C (40�F) or less
Inspector’s notes
Not in Compliance: 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
Corrected During Inspection: Ensure hand washing basin is unobstructed and accessible for hand washing
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 problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 3, 2024 · Original Source
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