Compliance Inspection
Jun 11, 2026
12 recorded violations
Official wording
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
Inspector’s notes
Not in Compliance: Fail to provide required illumination during all hours of operation
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 wording
Food protected from contamination or adulteration
Inspector’s notes
Corrected During Inspection: Cover all food in storage, 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 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 issuesOfficial 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 equipment to permit a clean and sanitary condition, Maintain and arrange appliances 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 problemsOfficial 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.
More about other findingOfficial 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 problemsOfficial wording
Separate hand washing basin provided for food handlers
Inspector’s notes
Not in Compliance
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 problemsOfficial 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 wording
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s notes
Corrected During Inspection: 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 temperatureOfficial wording
Food is held at 4�C (40�F) or less
Inspector’s notes
Not in Compliance: Provide adequate refrigerated space for hazardous food storage, Thaw all hazardous foods maintaining a temperature of 4�C (40�F) or less
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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 food contact surfaces or equipment 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 contaminationOfficial wording
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: Ensure floors are kept clean and in good repair, 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 problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Jun 11, 2026 · Original Source