#132 WESTMINISTER DR S, CAMBRIDGE ON · CITY CORE
May 27, 2026
Conditional PassRaw foods must be stored separately and below cooked or ready-to-eat foods to prevent contamination.
Food contact surfaces and equipment were not cleaned and sanitized frequently enough or after uses that could cause contamination.
The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
The restaurant must have a separate hand washing sink for employees only, and it must be kept clear and easily accessible for staff to use.
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ensure mechanical ventilation operable
Food handlers must wash their hands regularly and follow proper sanitary practices to prevent food contamination.
SAY CHEESE RESTAURANT is in the CITY CORE neighbourhood. CITY CORE, Cambridge has 95 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 28, 2026, there are 30 (32%) that have passed their most recent inspection, with 52 (55%) conditional and no closures.
This restaurant has been inspected 9 times since September 27, 2024, with 4 passes, 4 conditional outcomes, and 1 closure on record.
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / 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.
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ensure mechanical ventilation operable
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary / Ensure food handlers refrain from conduct causing contamination of food and food areas
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
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)
The premises is operated and maintained free from potential/immediate health hazards / CLOSE FOOD PREMISES / Contact licensed pest control operator for insect / rodent / pest treatment and control / Evidence of significant insect / rodent infestation
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
Separate hand washing basin provided for food handlers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / 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 food contact equipment and utensils are free from cracks, crevices and open seams
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers confine hair while handling food / Ensure food handlers wash hands as often as necessary
Food premise is protected against the entry and harbouring of pests / Evidence of significant insect / rodent infestation
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C / Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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
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
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary