#9/10A-480 Hespeler Rd, Cambridge ON
Conditional Pass
7 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 1, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Raw foods must be stored separately and below cooked or ready-to-eat foods to prevent contamination.
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 provide a hand washing station in the food preparation area with hot and cold running water, soap, and paper towels.
The restaurant must ensure that all equipment, utensils, and surfaces that touch food are made from food-safe materials and are properly maintained to prevent rust or contamination.
Food preparation equipment and storage areas must be arranged and maintained so they can be kept clean and sanitary.
The restaurant needs to better seal or screen its entrances to prevent insects, birds, rodents, and other pests from entering the building.
The restaurant must keep cleaning cloths and towels clean and in good condition, and change the sanitizing solution for wiping cloths at least every 2 hours to keep them sanitary.
BURGERS N' FRIES FOREVER AND MAVERICKS DONUTS is in the INDUSTRIAL PARK neighbourhood. INDUSTRIAL PARK, Cambridge has 180 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of June 11, 2026, there are 90 (50%) that have passed their most recent inspection, with 86 (48%) conditional and no closures.
This restaurant has been inspected 2 times since November 19, 2025, with 0 passes, 2 conditional outcomes, and 0 closures on record.
7 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
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
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.
MELT N DIP
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area / Provide hot and cold running water under pressure
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade) / Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange appliances to permit a clean and sanitary condition
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
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 / Ensure wiping cloths are kept in a sanitizing solution when not in use
2 violations
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
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary