#A1-525 Saginaw Parkway, Cambridge ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
March 11, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant must clean and sanitize items and surfaces that touch food after each use and whenever they could have become contaminated.
Food contact surfaces, equipment, and utensils must be in good condition without cracks, crevices, or gaps that could harbor bacteria.
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-SHUKRAN GROCERS is in the SHADES MILLS neighbourhood. SHADES MILLS, Cambridge has 28 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of June 24, 2026, there are 17 (61%) that have passed their most recent inspection, with 9 (32%) conditional and no closures.
This restaurant has been inspected 2 times since September 30, 2025, with 0 passes, 2 conditional outcomes, and 0 closures on record.
3 violations
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 / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
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.
DUKE AND THE DUCHESS
COOPER
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
8 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods
Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Maintain records of pest control measures taken / Retain pest control records for one year
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces