More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
Compliance Inspection
Jun 9, 2026
Infractions found
1 recorded violation
minorCode —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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jun 9, 2026 · Original Source
Re-inspection
Mar 4, 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.), Mar 4, 2026 · Original Source
Compliance Inspection
Feb 20, 2026
Re-inspection required
1 recorded violation
criticalCode —Food temperature
Official wording
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Not in Compliance
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 20, 2026 · Original Source
Compliance Inspection
Oct 30, 2025
Infractions found
1 recorded violation
criticalCode —Other
Official wording
Food processed in a safe manner
Inspector’s notes
Not in Compliance: Cool hazardous food from 60�C (140�F) to 20�C (68�F) within 2 hours, Cool hazardous food from 20�C (68�F) to 4�C (40�F) within 4 hours
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 30, 2025 · Original Source
Compliance Inspection
Jul 3, 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 3, 2025 · Original Source
Compliance Inspection
Mar 25, 2025
Infractions found
1 recorded violation
criticalCode —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
Corrected During Inspection
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 25, 2025 · Original Source
Compliance Inspection
Dec 9, 2024
Infractions found
1 recorded violation
criticalCode —Contamination
Official wording
Food protected from contamination or adulteration
Inspector’s notes
Corrected During Inspection: Protect food from contamination and adulteration
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Dec 9, 2024 · Original Source
Compliance Inspection
Jul 15, 2024
Infractions found
1 recorded violation
minorCode —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 ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
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.