#430 Main St, Cambridge Ontario
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
February 27, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant must keep bathrooms and handwashing stations clean and in good working condition.
The restaurant's walls need to be cleaned and repaired to maintain proper sanitary conditions.
The restaurant's cooking equipment, utensils, and food contact surfaces must be in good condition and properly cleaned and sanitized.
BURGER KING is in the EASTVIEW neighbourhood. EASTVIEW, Cambridge has 33 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of September 2, 2026, there are 12 (36%) that have passed their most recent inspection, with 21 (64%) conditional and no closures.
This restaurant has been inspected 4 times since January 20, 2025, with 2 passes, 2 conditional outcomes, and 0 closures on record.
3 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 / Ensure walls are kept 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.
THE SHRUTI'S KITCHEN
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 equipment, utensils and or multi-service articles are cleaned and sanitized
No violations
No violations
3 violations
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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
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