#204 SAMUELSON ST, CAMBRIDGE ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
January 29, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
Food contact surfaces, equipment, and utensils must be properly cleaned, sanitized, and maintained in good condition. Ventilation systems and exhaust hoods must also be kept clean and sanitary.
CABANA BAR is in the ELGIN PARK neighbourhood. ELGIN PARK, Cambridge has 29 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of May 26, 2026, there are 15 (52%) that have passed their most recent inspection, with 13 (45%) conditional and no closures.
This restaurant has been inspected 2 times since May 8, 2025, with 0 passes, 2 conditional outcomes, and 0 closures on record.
2 violations
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade) / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
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.
ZEHRS MARKET
INDUSTRIAL PARK
3 violations
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 / Ensure food contact equipment and utensils are corrosion-resistant and non-toxic / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces