#5-95 Saginaw Pky, CAMBRIDGE ON
Conditional Pass
7 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 18, 2026
This summary is AI generated and can contain mistakes.
Food is stored at a safe cold temperature of 4°C (40°F) or below.
The restaurant's bathrooms and handwashing stations did not meet the required sanitary standards.
The kitchen floors, walls, and ceilings need to be cleaned and repaired, particularly in areas around, under, and behind equipment, counters, and baseboards.
The restaurant must keep bathrooms and handwashing stations clean and in good working condition.
The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.
Table covers, napkins, and serviettes must be clean and in good condition.
The restaurant must keep cleaning cloths and towels clean and in good condition, use them only for cleaning purposes, and change the sanitizing solution for wiping cloths at least every 2 hours or more often as needed. Wiping cloths must be stored in sanitizing solution when not in use.
DOUBLE DOUBLE PIZZA AND CHICKEN is in the SHADES MILLS neighbourhood. SHADES MILLS, Cambridge has 27 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 20, 2026, there are 15 (56%) that have passed their most recent inspection, with 10 (37%) conditional and no closures.
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.
SHOPPERS DRUG MART
NORTHVIEW
This restaurant has been inspected 7 times since October 30, 2024, with 1 pass, 6 conditional outcomes, and 0 closures on record.
7 violations
Food is held at 4°C (40°F) or less
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
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
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Table covers, napkins and serviettes clean and good repair
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
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Maintenance of sanitary facilities
1 violation
Food protected from contamination or adulteration
1 violation
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
1 violation
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water / Equip sanitary facility with single service towels or air dryer
1 violation
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
3 violations
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
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 multi-service articles are suitable for intended purposes (food-grade)