Child Care Onsite Prep./Recreational Camp/Co-op · Waterloo Region, ON

International School Of Cambridge

Name: International School Of Cambridge
Address: 1550 Dunbar Rd, Waterloo Region, ON

1550 Dunbar Rd

Last inspected Mar 4, 2026 · View Map ↗ · Compare ↗

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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 inspections

Compliance Inspection

Mar 4, 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 4, 2026 · Original Source

Compliance Inspection

Nov 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.), Nov 20, 2025 · Original Source

Compliance Inspection

Jul 14, 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.), Jul 14, 2025 · Original Source

Compliance Inspection

Apr 1, 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.), Apr 1, 2025 · Original Source

Compliance Inspection

Nov 1, 2024

Infractions found

4 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

Corrected During Inspection: 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.

More about cleaning or sanitizing problems

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 equipment 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 problems

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.

More about food not protected from contamination

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 multi-service articles after each use and as often as necessary

In plain English

More about food not protected from contamination

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Nov 1, 2024 · Original Source

Compliance Inspection

Aug 9, 2024

Infractions found

4 recorded violations

minorCode —Cleaning and sanitizing

Official wording

Testing reagent used to determine concentration of sanitizer

Inspector’s notes

Corrected During Inspection: 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

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 issues

criticalCode —Food temperature

Official wording

Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating

Inspector’s notes

Corrected During Inspection

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

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.), Aug 9, 2024 · Original Source