Restaurant · Waterloo Region, ON
464 Albert St
Last inspected Apr 8, 2026 · View Map ↗ · Compare ↗
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Compliance Inspection
1 recorded violation
Maintenance of sanitary facilities
Corrected During Inspection: Maintain sanitary facility clean and in good repair
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.), Apr 8, 2026 · Original Source
Compliance Inspection
6 recorded violations
Food protected from contamination or adulteration
Corrected During Inspection: Protect food from contamination and adulteration, Store raw foods separate and below cooked / ready-to-eat foods
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 contaminationHand washing basin with supplies of soap and paper towels in dispensers
Corrected During Inspection: Provide hot and cold running water for hand washing in food preparation area, Provide paper towels in a dispenser at hand basin in food preparation area, Maintain hand washing stations with adequate supplies
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 problemsHot 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 temperatureMaintenance of sanitary facilities
Corrected During Inspection: Maintain sanitary facility clean and in good repair
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood handlers who come into contact with food/utensils do so in a sanitary manner
Corrected During Inspection: Ensure food handlers are clean and practice good personal hygiene, 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 issuesFurniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Corrected During Inspection: Maintain and arrange furniture to permit a clean and sanitary condition, Maintain and arrange equipment to permit a clean and sanitary condition, Maintain and arrange appliances to permit a clean and sanitary condition, Remove all materials not associated with the daily operation of the premises (s.7)
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 18, 2025 · Original Source
Compliance Inspection
3 recorded violations
Certified food handler present in the food service premise
Not in Compliance: Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFloors, 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 problemsFurniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
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, Remove all materials not associated with the daily operation of the premises (s.7)
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.), Aug 27, 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.), Apr 29, 2025 · Original Source
Compliance Inspection
5 recorded violations
Food premise is protected against the entry and harbouring of pests
Not in Compliance: Protect against entry, harbouring and breeding of pests, Maintain records of pest control measures taken, Retain pest control records for one year, Contact licensed pest control operator for insect / rodent / pest treatment and control, Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
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 insectsFloors, 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, Ensure ceilings 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 problemsFurniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
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, Remove all materials not associated with the daily operation of the premises (s.7)
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 problemsMechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Not in Compliance: Ensure hot water sanitizer is at 82�C or greater for at least 10 seconds, Ensure wash water is between 60�C and 71�C, Provide sufficient detergent or chemicals for washing or sanitizing, Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification, Ensure domestic NSF/ANSI dishwasher meets the Standard 184 certification
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 temperatureEquipment, 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 , Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
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.), Apr 28, 2025 · Original Source
Compliance Inspection
1 recorded violation
Refrigeration and hot-holding equipment maintained
Corrected During Inspection: Provide easily readable thermometer in refrigeration or hot-holding equipment
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 record from Region of Waterloo Public Health (Check It! We Inspect It.), Nov 4, 2024 · Original Source
Compliance Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Aug 7, 2024 · Original Source
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