#595 HESPELER RD, CAMBRIDGE ON
Conditional Pass
5 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
January 27, 2026
This summary is AI generated and can contain mistakes.
Ice was not stored or handled in a clean and sanitary way, which could allow contamination of food or drinks.
Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking. The restaurant should preheat hot holding equipment to at least 60°C (140°F) before placing food inside.
The restaurant must display health inspection results in a visible location where customers can see them, as required by the health department.
The restaurant must ensure that hand washing stations are easily accessible and unobstructed for staff to use while handling food.
The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
BLACKSHOP RESTAURANT & WINE BAR is in the INDUSTRIAL PARK neighbourhood. INDUSTRIAL PARK, Cambridge has 179 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 16, 2026, there are 93 (52%) that have passed their most recent inspection, with 84 (47%) 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.
COUNTRY GIRL FAMILY RESTAURANT
INDUSTRIAL PARK
This restaurant has been inspected 5 times since October 3, 2024, with 1 pass, 4 conditional outcomes, and 0 closures on record.
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store and handle ice in a sanitary manner
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 / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request / Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing / Hand washing stations must be conveniently accessible by 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
No violations
4 violations
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
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
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
1 violation
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
1 violation
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner