Re-inspection
May 26, 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.), May 26, 2026 · Original Source
Restaurant · Waterloo Region, ON
Jollof Flawless Cuisine
15 Norfolk Ave
Last inspected May 26, 2026 · View Map ↗ · Compare ↗
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
8 inspectionsRe-inspection
May 20, 2026
Re-inspection required
2 recorded violations
criticalCode —Other
Official wording
Frozen food storage and handling
Inspector’s notes
Not in Compliance: Adjust or repair the freezer immediately
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode —Facility maintenance
Official wording
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Inspector’s notes
Not in Compliance: Maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat, Ensure mechanical ventilation operable
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), May 20, 2026 · Original Source
Compliance Inspection
Apr 7, 2026
Re-inspection required
6 recorded violations
minorCode —Handwashing
Official wording
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s notes
Not in Compliance: Maintain hand washing stations with adequate supplies
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.
More about handwashing problemsminorCode —Other
Official wording
Maintenance of sanitary facilities
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 findingminorCode —Cleaning and sanitizing
Official wording
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards, Ensure walls are kept clean and 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 —Contamination
Official wording
Food protected from contamination or adulteration
Inspector’s notes
Not in Compliance: 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 contaminationcriticalCode —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 temperaturecriticalCode —Other
Official wording
Manufactured meat products adequately processed
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 findingOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Apr 7, 2026 · Original Source
Compliance Inspection
Nov 27, 2025
Infractions found
4 recorded violations
minorCode —Cleaning and sanitizing
Official wording
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
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 problemsminorCode —Handwashing
Official wording
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s notes
Corrected During Inspection: Provide paper towels in a dispenser at hand basin in 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.
More about handwashing problemsminorCode —Other
Official wording
Maintenance of sanitary facilities
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 findingcriticalCode —Contamination
Official wording
Food protected from contamination or adulteration
Inspector’s notes
Not in Compliance: 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 contaminationOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Nov 27, 2025 · Original Source
Compliance Inspection
Jul 16, 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 16, 2025 · Original Source
Compliance Inspection
Mar 5, 2025
Re-inspection required
7 recorded violations
criticalCode —Contamination
Official wording
Food protected from contamination or adulteration
Inspector’s notes
Not in Compliance: 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
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 furniture 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 problemscriticalCode —Other
Official wording
Frozen food storage and handling
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 findingminorCode —Handwashing
Official wording
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.
More about handwashing problemsminorCode —Cleaning and sanitizing
Official wording
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s notes
Not in Compliance
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 problemsminorCode —Cleaning and sanitizing
Official wording
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
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 —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
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 contaminationOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 5, 2025 · Original Source
Re-inspection
Oct 16, 2024
Infractions found
3 recorded violations
minorCode —Cleaning and sanitizing
Official wording
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
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 problemsminorCode —Other
Official 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 findingcriticalCode —Contamination
Official wording
Food protected from contamination or adulteration
Inspector’s notes
Not in Compliance: 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 contaminationOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 16, 2024 · Original Source
Compliance Inspection
Oct 2, 2024
Infractions found
11 recorded violations
minorCode —Other
Official 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 findingminorCode —Facility maintenance
Official wording
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Inspector’s notes
Not in Compliance: Collect and remove garbage and waste as necessary to maintain sanitary conditions, Dispose of liquid waste in a sanitary manner
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode —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: 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.
More about cleaning or sanitizing problemsminorCode —Cleaning and sanitizing
Official wording
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 are of sound and tight construction, Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
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 —Cleaning and sanitizing
Official wording
Either mechanical or manual dishwashing is provided
Inspector’s notes
Not in Compliance: Provide drainage racks that are corrosion-resistant
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 problemsminorCode —Handwashing
Official wording
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s notes
Not in Compliance: Provide hot and cold running water for hand washing in food preparation area, Provide paper towels in a dispenser at hand basin in food preparation area, Provide soap in a dispenser at hand basin in the food preparation area, Maintain hand washing stations with adequate supplies
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.
More about handwashing problemsminorCode —Cleaning and sanitizing
Official wording
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards, Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
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 —Contamination
Official wording
Food protected from contamination or adulteration
Inspector’s notes
Not in Compliance: Protect food from contamination and adulteration, 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 contaminationcriticalCode —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
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 —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 issuescriticalCode —Equipment and utensils
Official wording
Refrigeration and hot-holding equipment maintained
Inspector’s notes
Not in Compliance: Provide adequate refrigeration space for food storage (sections 7 and 30)
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 issuesOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 2, 2024 · Original Source
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