SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Compliance Inspection
May 8, 2026
Infractions found
2 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
Corrected During Inspection: Store toxic/poisonous substances in container bearing identifying labels, Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
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.
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, Keep cloths clean, in good repair, and restricted to a single task, 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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Nov 27, 2025 · Original Source
Compliance Inspection
Mar 13, 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.), Mar 13, 2025 · Original Source
Compliance Inspection
Sep 23, 2024
Infractions found
7 recorded violations
minorCode —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.
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 in good repair, 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.
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
Inspector’s notes
Corrected During Inspection: Store toxic/poisonous substances in container bearing identifying labels, Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
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.
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.
Corrected During Inspection: Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4�C (40�F) or less, 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.
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.
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.