#B5-940 Jamieson Pkwy, Cambridge ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
April 23, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The refrigerator is not cold enough to safely store food and must be repaired or adjusted immediately. Food should not be stored in this unit until it can maintain a temperature of 4°C (40°F) or below.
The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-maintained.
BURRITO GUYZ is in the COOPER neighbourhood. COOPER, Cambridge has 15 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 7, 2026, there are 6 (40%) that have passed their most recent inspection, with 8 (53%) conditional and no closures.
This restaurant has been inspected 5 times since September 12, 2024, with 1 pass, 4 conditional outcomes, and 0 closures on record.
2 violations
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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.
EARLY LEARNERS MONTESSORI SCHOOL
CENTRAL PARK
6 violations
Food is held at 4°C (40°F) or less
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
4 violations
Food processed in a safe manner / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
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
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing
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 / Maintain hand washing stations with adequate supplies
4 violations
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
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
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
No violations