#450 MAPLE GROVE RD, CAMBRIDGE ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
May 26, 2026
This summary is AI generated and can contain mistakes.
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.
Equipment, utensils, and surfaces that touch food must be in good condition and properly maintained.
ECOLE SECONDAIRE CATHOLIQUE (E.S.C.) PERE RENE DE GALINEE is in the ALLENDALE neighbourhood. ALLENDALE, Cambridge has 7 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of June 23, 2026, there are 2 (29%) that have passed their most recent inspection, with 4 (57%) 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.
PETROKING GAS & SMOKES
DOWNTOWN HESPELER
This restaurant has been inspected 7 times since October 23, 2024, with 3 passes, 4 conditional outcomes, and 0 closures on record.
2 violations
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
2 violations
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
3 violations
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
Hand washing basin with supplies of soap and paper towels in dispensers
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
No violations
No violations
6 violations
Food protected from contamination or adulteration / Cover all food in storage
Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
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
No violations
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
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
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Maintain records of pest control measures taken / Contact licensed pest control operator for insect / rodent / pest treatment and control