Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Compliance Inspection
May 28, 2026
Infractions found
2 recorded violations
minorCode —Cleaning and sanitizing
Official wording
Testing reagent used to determine concentration of sanitizer
Inspector’s notes
Not in Compliance: Provide and use test reagent to determine concentration of sanitizer
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.
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Not in Compliance
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.), May 28, 2026 · Original Source
Compliance Inspection
Apr 10, 2026
Infractions found
1 recorded violation
criticalCode —Food temperature
Official wording
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s notes
Not in Compliance: Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
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.), Apr 10, 2026 · Original Source
Re-inspection
Dec 12, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Dec 12, 2025 · Original Source
Compliance Inspection
Dec 8, 2025
Infractions found
2 recorded violations
minorCode —Pests
Official wording
Food premise is protected against the entry and harbouring of pests
Inspector’s notes
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, 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.
Corrected During Inspection: 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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Dec 8, 2025 · Original Source
Re-inspection
Jul 21, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 21, 2025 · Original Source
Compliance Inspection
Jul 7, 2025
Re-inspection required
9 recorded violations
minorCode —Cleaning and sanitizing
Official 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
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.
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Inspector’s notes
Not in Compliance: Collect and remove garbage and waste as necessary to maintain sanitary conditions
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.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance
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.
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.
Cloths and towels maintained in clean, good repair and not used for other purposes
Inspector’s notes
Not in Compliance: 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
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.
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.
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.
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Inspector’s notes
Corrected During Inspection: 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.
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, 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.
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Inspector’s notes
Not in Compliance: Ventilation system requires thorough cleaning
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.
Corrected During Inspection: 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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 27, 2025 · Original Source
Compliance Inspection
Sep 26, 2024
Infractions found
9 recorded violations
criticalCode —Contamination
Official 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
Corrected During Inspection: 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.
Separate hand washing basin provided for food handlers
Inspector’s notes
Corrected During Inspection: Ensure hand washing basin is unobstructed and accessible for hand washing
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.
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.
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s notes
Corrected During Inspection: Provide paper towels in a dispenser at hand basin in food preparation area, Provide soap in a dispenser at hand basin in the food preparation area, Maintain hand washing stations with adequate supplies
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.
Corrected During Inspection: 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, Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s notes
Not in Compliance: 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.
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 compartment away from food or food working surfaces or utensils
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.
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, 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.