#1346 CLYDE RD, NORTH DUMFRIES ON
Conditional Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 22, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Food must be stored on shelves or surfaces, not directly on the floor, to prevent contamination.
The kitchen floors, walls, and ceilings need to be cleaned and kept in good repair, particularly around and under equipment, counters, and baseboards.
The hand washing sink needs to have soap and paper towels available in dispensers, and must have hot and cold running water supplied under pressure.
Food contact surfaces, equipment, and utensils must be in good condition without cracks, crevices, or gaps that could harbor bacteria.
This restaurant has been inspected 2 times since August 27, 2025, with 0 passes, 2 conditional outcomes, and 0 closures on record.
4 violations
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors 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.
NUTRITION FOR LEARNING - ST. GREGORY'S
SOUTHWOOD
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
2 violations
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
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