Compliance Inspection
May 14, 2026
3 recorded violations
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 wording
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s notes
Corrected During Inspection: Ensure equipment, utensils and or multi-service articles in good repair, Ensure food contact equipment and utensils are free from cracks, crevices and open seams
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 wording
Food processed in a safe manner
Inspector’s notes
Corrected During Inspection: Process food in a manner to ensure it is safe to eat, Cook pork (pork products) and ground meats (other than poultry) at 71�C (160�F) for 15 seconds, Reheat food to original cooking temperature within 2 hours , Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
In plain English
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.), May 14, 2026 · Original Source