ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Compliance Inspection
May 27, 2026
Infractions found
1 recorded violation
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), May 27, 2026 · Original Source
Compliance Inspection
Dec 16, 2025
Infractions found
3 recorded violations
criticalCode —Food temperature
Official wording
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Corrected During Inspection: 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.
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.
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.