#900 JAMIESON PKY, CAMBRIDGE ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 11, 2026
This summary is AI generated and can contain mistakes.
Food contact surfaces and equipment were not cleaned and sanitized frequently enough or after uses that could cause contamination.
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.
DUKE AND THE DUCHESS is in the COOPER neighbourhood. COOPER, Cambridge has 15 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 20, 2026, there are 7 (47%) that have passed their most recent inspection, with 7 (47%) 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.
AL-SHUKRAN GROCERS
SHADES MILLS
This restaurant has been inspected 7 times since December 10, 2024, with 1 pass, 6 conditional outcomes, and 0 closures on record.
3 violations
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
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
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 in good repair
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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
No violations
3 violations
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Provide sufficient detergent or chemicals for washing or sanitizing
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 / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
1 violation
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
2 violations
Food protected from contamination or adulteration / Cover all food in storage
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
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
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