Restaurant · Waterloo Region, ON

Schmidtsville Restaurant & Gift

Name: Schmidtsville Restaurant & Gift
Address: 3685 Nafziger Rd, Waterloo Region, ON

3685 Nafziger Rd

Last inspected Apr 1, 2026 · View Map ↗ · Compare ↗

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No violations found

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

Re-inspection

Apr 1, 2026

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.), Apr 1, 2026 · Original Source

Compliance Inspection

Mar 31, 2026

Re-inspection required

1 recorded violation

criticalCode —Other

Official wording

Food is held at 4�C (40�F) or less

Inspector’s notes

Not in Compliance: 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.

More about other finding

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 31, 2026 · Original Source

Compliance Inspection

Nov 18, 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.), Nov 18, 2025 · Original Source

Compliance Inspection

Aug 18, 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.), Aug 18, 2025 · Original Source

Compliance Inspection

Jan 28, 2025

Infractions found

1 recorded violation

minorCode —Equipment and utensils

Official wording

Food handlers who come into contact with food/utensils do so in a sanitary manner

Inspector’s notes

Corrected During Inspection: Ensure food handlers wash hands as often as necessary , Ensure food handlers refrain from conduct causing contamination of food and food areas

In plain English

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 issues

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jan 28, 2025 · Original Source

Compliance Inspection

Nov 6, 2024

Infractions found

2 recorded violations

minorCode —Cleaning and sanitizing

Official wording

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, Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces

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 problems

criticalCode —Food temperature

Official wording

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

Inspector’s notes

Corrected During Inspection: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds, Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification

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 temperature

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Nov 6, 2024 · Original Source

Compliance Inspection

Jul 18, 2024

Infractions found

1 recorded violation

minorCode —Handwashing

Official wording

Separate hand washing basin provided for food handlers

Inspector’s notes

Corrected During Inspection: Hand washing station must be used only for hand washing of employees, 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.