#2-30 GLAMIS RD, CAMBRIDGE ON
Conditional Pass
6 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
May 11, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant's manual dishwashing process did not follow proper steps for washing, rinsing, and sanitizing dishes.
The restaurant must keep bathrooms and handwashing stations clean and in good working condition.
The kitchen needs thorough cleaning around, under, and behind equipment, counters, and baseboards, and the floors, walls, and ceilings must be maintained in clean condition and good repair.
Equipment and furniture in food storage areas must be arranged to keep the space clean and sanitary, and items not needed for daily operations should be removed.
The restaurant must properly collect and remove garbage and waste, and dispose of liquid waste in a sanitary way to keep the premises clean.
The restaurant must prevent pests from entering and living in the facility, keep records of pest control treatments, and maintain these records for at least one year.
THE BIG SLICE is in the NORTHVIEW neighbourhood. NORTHVIEW, Cambridge has 26 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of June 15, 2026, there are 14 (54%) that have passed their most recent inspection, with 6 (23%) conditional and no closures.
This restaurant has been inspected 4 times since February 19, 2025, with 0 passes, 4 conditional outcomes, and 0 closures on record.
6 violations
Manual dishwashing: Wash, rinse, sanitize technique
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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.
POLISH CLUB CAMBRIDGE
NORTHVIEW
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, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
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 / Remove all materials not associated with the daily operation of the premises (s.7)
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Dispose of liquid waste in a sanitary manner
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 / Contact licensed pest control operator for insect / rodent / pest treatment and control
4 violations
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
Cloths and towels maintained in clean, good repair and not used for other purposes
2 violations
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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 walls are kept clean and in good repair
7 violations
Food protected from contamination or adulteration
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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 floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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 / Remove all materials not associated with the daily operation of the premises (s.7)
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat