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 floors, walls, and ceilings are tight, smooth, and non-absorbent
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.), May 1, 2026 · Original Source
Compliance Inspection
Apr 29, 2026
Re-inspection required
4 recorded violations
criticalCode —Food temperature
Official wording
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s notes
Corrected During Inspection: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating
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.
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 floors, walls, and ceilings are tight, smooth, and non-absorbent
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.
Corrected During Inspection: Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4�C (40�F) or less, Ensure all hazardous foods are stored at 4�C (40�F) or less
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.), Apr 29, 2026 · Original Source
Compliance Inspection
Dec 3, 2025
Infractions found
5 recorded violations
minorCode —Cleaning and sanitizing
Official 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 floors, walls, and ceilings are tight, smooth, and non-absorbent
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.
Corrected During Inspection: Quaternary ammonium compound must be at least 200 parts per million at 24�C or greater for at least 45 seconds
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.
Cloths and towels maintained in clean, good repair and not used for other purposes
Inspector’s notes
Corrected During Inspection: Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times, Ensure wiping cloths are kept in a sanitizing solution when not in use, Keep cloths clean, in good repair, and restricted to a single task
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.
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s notes
Corrected During Inspection: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating
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.), Dec 3, 2025 · Original Source
Compliance Inspection
Feb 5, 2025
Infractions found
1 recorded violation
criticalCode —Chemicals
Official wording
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
Inspector’s notes
Corrected During Inspection: Store toxic/poisonous substances in container bearing identifying labels
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.