More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Compliance Inspection
Apr 9, 2026
Infractions found
1 recorded violation
minorCode —Handwashing
Official wording
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, 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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Apr 9, 2026 · Original Source
Re-inspection
Aug 22, 2024
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 22, 2024 · Original Source
Compliance Inspection
Aug 15, 2024
Re-inspection required
4 recorded violations
minorCode —Handwashing
Official wording
Separate hand washing basin provided for food handlers
Inspector’s notes
Corrected During Inspection
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.
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
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.
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.
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.