Food Take Out · Waterloo Region, ON

Houkee Chinese Bistro

Name: Houkee Chinese Bistro
Address: 37 - 170 University Ave W, Waterloo Region, ON

37 - 170 University Ave W

Last inspected Apr 17, 2026 · View Map ↗ · Compare ↗

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No violations found

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

6 inspections

Re-inspection

Apr 17, 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.), Apr 17, 2026 · Original Source

Compliance Inspection

Apr 16, 2026

Re-inspection required

1 recorded violation

criticalCode —Other

Official wording

Food is held at 4�C (40�F) or less

Inspector’s notes

Not in Compliance

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Apr 16, 2026 · Original Source

Compliance Inspection

Dec 2, 2025

Infractions found

2 recorded violations

criticalCode —Other

Official wording

Food is held at 4�C (40�F) or less

Inspector’s notes

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.

More about other finding

criticalCode —Contamination

Official wording

Food protected from contamination or adulteration

Inspector’s notes

Corrected During Inspection: 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 contamination

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Dec 2, 2025 · Original Source

Re-inspection

Jun 26, 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.), Jun 26, 2025 · Original Source

Compliance Inspection

Jun 17, 2025

Re-inspection required

6 recorded violations

minorCode —Other

Official wording

Certified food handler present in the food service premise

Inspector’s notes

Corrected During Inspection: Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode —Food temperature

Official wording

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, Preheat the hot holding unit to at least 60�C (140�F) before placing hot foods inside of the hot holding unit

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 temperature

minorCode —Cleaning and sanitizing

Official wording

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.

More about cleaning or sanitizing problems

criticalCode —Other

Official wording

Food is held at 4�C (40�F) or less

Inspector’s notes

Not in Compliance: 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.

More about other finding

minorCode —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 issues

minorCode —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: Ensure wiping cloths are kept in a sanitizing solution when not in use, 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 problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jun 17, 2025 · Original Source

Compliance Inspection

Dec 13, 2024

Infractions found

2 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.

Official wording

Cloths and towels maintained in clean, good repair and not used for other purposes

Inspector’s notes

Corrected During Inspection: 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 problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Dec 13, 2024 · Original Source