Compliance Inspection
Apr 29, 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 29, 2026 · Original Source
Restaurant · Waterloo Region, ON
Jimmy The Greek
326 - 355 Hespeler Rd
Last inspected Apr 29, 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
4 inspectionsCompliance Inspection
Oct 22, 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.), Oct 22, 2025 · Original Source
Compliance Inspection
May 6, 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.), May 6, 2025 · Original Source
Compliance Inspection
Jul 19, 2024
Infractions found
4 recorded violations
criticalCode —Other
Official wording
Food processed in a safe manner
Inspector’s notes
Corrected During Inspection: Cook poultry (cut or ground) at 74�C (165�F) for 15 seconds
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: Store food off the floor to prevent contamination
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
Corrected During Inspection: Ensure equipment, utensils and or multi-service articles 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 problemscriticalCode —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
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.), Jul 19, 2024 · Original Source
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