Mobile Preparation Premises · Waterloo Region, ON
75 Dundas St N
Last inspected Apr 24, 2026 · View Map ↗ · Compare ↗
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Compliance Inspection
1 recorded violation
Food is held at 4�C (40�F) or less
Corrected During Inspection: Ensure all hazardous foods are stored at 4�C (40�F) or less
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 24, 2026 · Original Source
Re-inspection
1 recorded violation
Cloths and towels maintained in clean, good repair and not used for other purposes
Corrected During Inspection: Ensure wiping cloths are kept in a sanitizing solution when not in use
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.), May 20, 2025 · Original Source
Compliance Inspection
5 recorded violations
Hot 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
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 temperatureCloths and towels maintained in clean, good repair and not used for other purposes
Corrected During Inspection: Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
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 problemsRefrigeration and hot-holding equipment maintained
Not in Compliance: 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 issuesHand washing basin with supplies of soap and paper towels in dispensers
Not in Compliance: Provide paper towels in a dispenser at hand basin in food preparation area
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 problemsEquipment, 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 problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), May 15, 2025 · Original Source
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