#J-500 Can-Amera Pky, Cambridge ON
Réussi
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Region of Waterloo Public Health
BESTVILLE KITCHEN se trouve dans le quartier SHADES MILLS. SHADES MILLS, Cambridge compte 28 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 4 juin 2026, 16 (57%) d'entre eux ont réussi leur dernière inspection, avec 9 (32%) en réussi conditionnel et aucune fermeture.
Ce dossier provient de Region of Waterloo Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
AL-SHUKRAN GROCERS
SHADES MILLS
Ce restaurant a été inspecté 8 fois depuis le 15 juillet 2024, avec 2 réussites, 6 résultats conditionnels et 1 fermeture au dossier.
Aucune infraction
2 infractions
Separate hand washing basin provided for food handlers
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
2 infractions
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
1 infraction
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
3 infractions
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Collect and remove garbage and waste as necessary to maintain sanitary conditions
3 infractions
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
Separate hand washing basin provided for food handlers
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 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Maintenance of sanitary facilities / Equip sanitary facility with liquid soap in a dispenser / Equip sanitary facility with single service towels or air dryer
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
7 infractions
Food protected from contamination or adulteration / Cover all food in storage / Store food off the floor to prevent contamination
Food is held at 4°C (40°F) or less
Refrigeration and hot-holding equipment maintained
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / 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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition / Maintain and arrange appliances to permit a clean and sanitary condition