#9A-350 HESPELER RD, CAMBRIDGE ON
Conditional Pass
9 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.
Food must be stored on shelves or surfaces, not directly on the floor, to prevent contamination.
The restaurant must ensure that food is handled and prepared in ways that prevent contamination and keep it safe to eat.
The kitchen floors, walls, and ceilings need to be cleaned and repaired, with particular attention to areas around and under equipment, counters, and baseboards.
The restaurant did not properly maintain clean and sanitary bathrooms and handwashing areas.
The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-maintained.
Equipment and furniture in food storage areas must be arranged to keep the space clean and sanitary, and items not needed for daily operations should be removed.
A certified food handler or supervisor must be present whenever the restaurant is open.
The restaurant must ensure that pests cannot enter or live in the food preparation areas.
The restaurant must keep cleaning cloths and towels in good condition and use them only for their intended purpose. Sanitizing solutions for wiping cloths must be changed at least every 2 hours or as needed to stay clean and sanitary, and cloths must be stored in sanitizing solution when not in use.
CAMBRIDGE PIZZA 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 4 times since December 10, 2024, with 0 passes, 4 conditional outcomes, and 0 closures on record.
9 violations
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Food processed in a safe manner / Process food in a manner to ensure it is safe to eat
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
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 / Ensure walls are kept clean and in good repair
Maintenance of sanitary facilities
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)
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
Food premise is protected against the entry and harbouring of 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 / Keep cloths clean, in good repair, and restricted to a single task / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
3 violations
Food protected from contamination or adulteration / Protect food from contamination and 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
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
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
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
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
1 violation
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