Compliance Inspection
Feb 12, 2025
4 recorded violations
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 problemsOfficial 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 problemsOfficial wording
Certified food handler present in the food service premise
Inspector’s notes
Not in Compliance: 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 findingOfficial wording
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Not in Compliance: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds
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 temperatureOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 12, 2025 · Original Source