#B5- 800 Franklin Blvd, Cambridge ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 19, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restroom needs to be kept clean and in good repair, with either single-use paper towels or an air dryer available for drying hands.
The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
The restaurant must keep cleaning cloths and towels clean and in good condition, and change the sanitizing solution for wiping cloths at least every 2 hours to keep them sanitary.
AL-RAHMAH FOODS is in the ELGIN PARK neighbourhood. ELGIN PARK, Cambridge has 28 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 21, 2026, there are 12 (43%) that have passed their most recent inspection, with 15 (54%) conditional and no closures.
This restaurant has been inspected 4 times since November 27, 2024, with 0 passes, 4 conditional outcomes, and 0 closures on record.
3 violations
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with single service towels or air dryer
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area
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.
BOOSTER JUICE
NORTHVIEW
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination
Food is held at 4°C (40°F) or less
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
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
Cloths and towels maintained in clean, good repair and not used for other purposes
5 violations
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
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
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
4 violations
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with single service towels or air dryer
Testing reagent used to determine concentration of sanitizer
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / 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