Compliance Inspection
Jun 10, 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.), Jun 10, 2026 · Original Source
Restaurant · Waterloo Region, ON
Stacked Pancake & Breakfast House
Address not listed
Last inspected Jun 10, 2026 · View Map ↗ · Compare ↗
No violations found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
9 inspectionsCompliance Inspection
Mar 9, 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.), Mar 9, 2026 · Original Source
Re-inspection
Oct 29, 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.), Oct 29, 2025 · Original Source
Compliance Inspection
Oct 27, 2025
Re-inspection required
2 recorded violations
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, 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 temperaturecriticalCode —Contamination
Official wording
Food protected from contamination or adulteration
Inspector’s notes
Corrected During Inspection: Protect food from contamination and adulteration
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 contaminationOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 27, 2025 · Original Source
Re-inspection
Jul 25, 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 25, 2025 · Original Source
Compliance Inspection
Jul 11, 2025
Re-inspection required
2 recorded violations
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.
More about food kept at an unsafe temperatureminorCode —Facility maintenance
Official wording
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Inspector’s notes
Corrected During Inspection: Collect and remove garbage and waste as necessary to maintain sanitary conditions, Dispose of liquid waste in a sanitary manner
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.
More about building upkeep issuesOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 11, 2025 · Original Source
Re-inspection
Apr 15, 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.), Apr 15, 2025 · Original Source
Compliance Inspection
Apr 14, 2025
Infractions found
5 recorded violations
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
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.
More about handwashing problemscriticalCode —Other
Official wording
Food is held at 4�C (40�F) or less
Inspector’s notes
Corrected During Inspection: 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 findingcriticalCode —Contamination
Official wording
Food protected from contamination or adulteration
Inspector’s notes
Corrected During Inspection: Store food off the floor to prevent contamination
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 contaminationminorCode —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 in good repair
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 problemsminorCode —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: Ensure wiping cloths are kept in a sanitizing solution when not in use, 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.
More about cleaning or sanitizing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Apr 14, 2025 · Original Source
Compliance Inspection
Jul 30, 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.), Jul 30, 2024 · Original Source
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