Restaurant · Waterloo Region, ON
102 - 345 King St W
Last inspected Jun 10, 2026 · View Map ↗ · Compare ↗
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Re-inspection
1 recorded violation
Food is held at 4�C (40�F) or less
Corrected During Inspection
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 10, 2026 · Original Source
Compliance Inspection
1 recorded violation
Maintenance of sanitary facilities
Not in Compliance
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 2, 2026 · Original Source
Re-inspection
1 recorded violation
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Corrected During Inspection
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 record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 5, 2026 · Original Source
Compliance Inspection
6 recorded violations
The premises is operated and maintained free from potential/immediate health hazards
Not in Compliance
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.
More about building upkeep issuesMaintenance of sanitary facilities
Not in Compliance
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHand washing basin with supplies of soap and paper towels in dispensers
Not in Compliance
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 problemsMechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Not in Compliance
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 temperatureMulti-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Not in Compliance
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 contaminationManual dishwashing: Wash, rinse, sanitize technique
Not in Compliance
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 record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 4, 2026 · Original Source
Compliance Inspection
1 recorded violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Not in Compliance
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 record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 28, 2025 · Original Source
Re-inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 29, 2025 · Original Source
Compliance Inspection
7 recorded violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Not in Compliance
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 problemsFood handlers who come into contact with food/utensils do so in a sanitary manner
Not in Compliance: Ensure food handlers wash hands as often as necessary
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 issuesFood protected from contamination or adulteration
Not in Compliance
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 contaminationMaintenance of sanitary facilities
Not in Compliance
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHand washing basin with supplies of soap and paper towels in dispensers
Corrected During Inspection
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 problemsRefrigeration and hot-holding equipment maintained
Not in Compliance
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 issuesManual dishwashing: Wash, rinse, sanitize technique
Not in Compliance
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 record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 24, 2025 · Original Source
Re-inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 18, 2025 · Original Source
Compliance Inspection
5 recorded violations
Testing reagent used to determine concentration of sanitizer
Not in Compliance: Provide and use test reagent to determine concentration of sanitizer
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 problemsFood protected from contamination or adulteration
Not in Compliance
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 contaminationFood handlers who come into contact with food/utensils do so in a sanitary manner
Not in Compliance
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 issuesEither mechanical or manual dishwashing is provided
Not in Compliance
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 problemsFloors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Not in Compliance
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 record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 7, 2025 · Original Source
Compliance Inspection
2 recorded violations
Hand washing basin with supplies of soap and paper towels in dispensers
Corrected During Inspection: Provide soap in a dispenser at hand basin in the food preparation area, Maintain hand washing stations with adequate supplies
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 problemsFood handlers who come into contact with food/utensils do so in a sanitary manner
Not in Compliance: Ensure food handlers wash hands as often as necessary
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 issuesOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Dec 3, 2024 · Original Source
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