Food Take Out · Waterloo Region, ON

Sjfm - Roll It Up - Food Booth 1 (Main Building)

Name: Sjfm - Roll It Up - Food Booth 1 (Main Building)
Address: 878 Weber St N, Waterloo Region, ON

878 Weber St N

Last inspected May 14, 2026 · View Map ↗ · Compare ↗

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Infractions found

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

Compliance Inspection

May 14, 2026

Infractions found

1 recorded violation

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

Not in Compliance: Clean and sanitize multi-service articles after each use and as often as necessary, 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.

More about food not protected from contamination

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), May 14, 2026 · Original Source

Compliance Inspection

Oct 9, 2025

Infractions found

2 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

Not in Compliance: Clean and sanitize multi-service articles after each use and as often as necessary, Clean and sanitize food contact surfaces or equipment as often as necessary

In plain English

More about food not protected from contamination

criticalCode —Cleaning and sanitizing

Official wording

Manual dishwashing: Wash, rinse, sanitize technique

Inspector’s notes

Not in Compliance: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds, Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize

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

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 9, 2025 · Original Source

Compliance Inspection

Mar 13, 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.), Mar 13, 2025 · Original Source

Compliance Inspection

Oct 17, 2024

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

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.