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Restaurant
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Restaurant · Waterloo Region, ON

Kuroki Shabu Shabu

7 - 330 Phillip St

Last inspected May 28, 2026 · View Map ↗ · Compare ↗

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Infractions 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

2 inspections

Compliance Inspection

May 28, 2026

Infractions found

2 recorded violations

criticalCode —Chemicals

Official wording

Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation

Inspector’s notes

Corrected During Inspection: Store toxic/poisonous substances in container bearing identifying labels

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely
minorCode —Handwashing

Official wording

Separate hand washing basin provided for food handlers

Inspector’s notes

Corrected During Inspection: Ensure hand washing basin is unobstructed and accessible for hand washing

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 problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), May 28, 2026 · Original Source

Compliance Inspection

Jan 28, 2026

Infractions found

2 recorded violations

criticalCode —Contamination

Official wording

Food protected from contamination or adulteration

Inspector’s notes

Corrected During Inspection: Protect food from contamination and adulteration, Store raw foods separate and below cooked / ready-to-eat foods

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
minorCode —Handwashing

Official wording

Hand washing basin with supplies of soap and paper towels in dispensers

Inspector’s notes

Not in Compliance: 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 problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jan 28, 2026 · Original Source

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