#615 KING ST E, CAMBRIDGE ON · INDUSTRIAL PARK
April 23, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Food processed in a safe manner / Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours / Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
Multi-use dishes, utensils, and surfaces that touch food must be cleaned and sanitized after each use and whenever they might have been contaminated.
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.
The restaurant's cooking equipment, utensils, and food contact surfaces must be in good condition and properly cleaned and sanitized.
The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.
PFM-MARGE'S ORIGINAL SAUCES is in the INDUSTRIAL PARK neighbourhood. INDUSTRIAL PARK, Cambridge has 183 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 26, 2026, there are 68 (37%) that have passed their most recent inspection, with 107 (58%) conditional and no closures.
This restaurant has been inspected 3 times since February 11, 2026, with 0 passes, 3 conditional outcomes, and 0 closures on record.
Food processed in a safe manner / Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours / Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary / Clean and sanitize food contact surfaces or equipment as often as necessary
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
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 equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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 / Clean and sanitize multi-service articles after each use and as often as necessary / Clean and sanitize food contact surfaces or equipment as often as necessary