#430 Main St, Cambridge Ontario · EASTVIEW
February 27, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
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
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
BURGER KING is in the EASTVIEW neighbourhood. EASTVIEW, Cambridge has 33 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of April 24, 2026, there are 16 (48%) that have passed their most recent inspection, with 17 (52%) conditional and no closures.
This restaurant has been inspected 5 times since July 30, 2024, with 3 passes, 2 conditional outcomes, and 0 closures on record.
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
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
This record comes from the local public-health unit for Cambridge. 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.
INDUSTRIAL PARK
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
Food protected from contamination or adulteration / Cover all food in storage
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair