Compliance Inspection
Jun 30, 2026
7 recorded violations
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.
More about food kept at an unsafe temperatureOfficial wording
Food premise is protected against the entry and harbouring of pests
Inspector’s notes
Corrected During Inspection: Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
In plain English
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 insectsOfficial wording
Food protected from contamination or adulteration
Inspector’s notes
Not in Compliance: Protect food from contamination and adulteration, Cover all food in storage
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
Cloths and towels maintained in clean, good repair and not used for other purposes
Inspector’s notes
Corrected During Inspection: 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.
More about cleaning or sanitizing problemsOfficial wording
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s notes
Not in Compliance: Provide paper towels in a dispenser at hand basin in 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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s notes
Not in Compliance: Ensure equipment, utensils and or multi-service articles are cleaned and sanitized , Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
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 is held at 4�C (40�F) or less
Inspector’s notes
Not in Compliance: 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.
More about other findingOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Jun 30, 2026 · Original Source