Restaurant · Waterloo Region, ON
11 - 851 Fischer Hallman Rd
Last inspected Jun 5, 2026 · View Map ↗ · Compare ↗
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Compliance Inspection
1 recorded violation
Maintenance of sanitary facilities
Corrected During Inspection
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.), Jun 5, 2026 · Original Source
Compliance Inspection
3 recorded violations
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Not in Compliance
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 issuesHot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Corrected During Inspection
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 temperatureMaintenance of sanitary facilities
Not in Compliance: Equip sanitary facility with single service towels or air dryer
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.), Feb 5, 2026 · Original Source
Compliance Inspection
1 recorded violation
Testing reagent used to determine concentration of sanitizer
Not in Compliance: Provide and use test reagent to determine concentration of sanitizer
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 problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Nov 5, 2025 · Original Source
Re-inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Aug 6, 2025 · Original Source
Compliance Inspection
3 recorded violations
Testing reagent used to determine concentration of sanitizer
Not in Compliance
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 problemsVentilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Not in Compliance
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 issuesEquipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Not in Compliance
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 problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 30, 2025 · Original Source
Re-inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 11, 2025 · Original Source
Compliance Inspection
5 recorded violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Not in Compliance
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 problemsVentilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Not in Compliance
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 issuesTesting reagent used to determine concentration of sanitizer
Not in Compliance
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 problemsFood handlers who come into contact with food/utensils do so in a sanitary manner
Not in Compliance
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 issuesFood protected from contamination or adulteration
Not in Compliance
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.), Feb 7, 2025 · Original Source
Compliance Inspection
3 recorded violations
Food handlers who come into contact with food/utensils do so in a sanitary manner
Not in Compliance: Ensure food handlers wash hands as often as necessary
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 issuesFloors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Not in Compliance: Ensure floors are kept clean and in good repair, Ensure walls are kept clean and in good repair
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 problemsFood protected from contamination or adulteration
Not in Compliance: Protect food from contamination and adulteration
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 25, 2024 · Original Source
Compliance Inspection
5 recorded violations
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Not in Compliance: Ventilation system requires thorough cleaning
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 issuesEquipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Not in Compliance: Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
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 problemsFood premise is protected against the entry and harbouring of pests
Not in Compliance: Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsHot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
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
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 temperatureFloors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
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 problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 10, 2024 · Original Source
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