#104-1655 Bishop St N, Cambridge ON
Conditional Pass
5 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 17, 2026
This summary is AI generated and can contain mistakes.
Raw foods like meat and poultry must be stored on lower shelves than ready-to-eat foods to prevent contamination.
Hot foods must be kept at a temperature of at least 60°C (140°F) after cooking or reheating.
The dishwashing machine's sanitizer level was not strong enough or was not in contact with dishes long enough to kill harmful bacteria.
The restaurant must clean and sanitize items and surfaces that touch food after each use and whenever they could have become contaminated.
The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-maintained.
ACE SHAWARMA & BURGERS is in the INDUSTRIAL PARK neighbourhood. INDUSTRIAL PARK, Cambridge has 178 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 27, 2026, there are 95 (53%) that have passed their most recent inspection, with 82 (46%) conditional and no closures.
This record comes from Region of Waterloo Public Health. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
CRUMBS & CREAM
INDUSTRIAL PARK
This restaurant has been inspected 5 times since October 8, 2024, with 1 pass, 4 conditional outcomes, and 0 closures on record.
5 violations
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
1 violation
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
2 violations
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
1 violation
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
No violations