#710 KING ST E, CAMBRIDGE ON
Conditional Pass
5 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
September 23, 2025
Conditional PassThis summary is AI generated and can contain mistakes.
Food must be properly covered and stored off the ground to prevent contamination.
The restaurant must keep its floors, walls, and ceilings clean, in good repair, and sanitary.
Food contact equipment and utensils must be in good condition and properly maintained. The restaurant needs to repair or replace any damaged equipment, utensils, or surfaces that touch food.
The restaurant must regularly collect and remove garbage and waste to keep the facility clean and sanitary.
The restaurant must take steps to prevent pests like insects, rodents, and birds from entering the building by sealing entrances tightly or installing screens.
FIDDLE & FIRKIN, THE is in the CENTRAL PARK neighbourhood. CENTRAL PARK, Cambridge has 53 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 6, 2026, there are 28 (53%) that have passed their most recent inspection, with 24 (45%) conditional and no closures.
This restaurant has been inspected 3 times since January 30, 2025, with 0 passes, 3 conditional outcomes, and 0 closures on record.
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination
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 walls are kept clean and in good repair
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.
CAMBRIDGE RESTAURANT
CENTRAL PARK
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 in good repair
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Collect and remove garbage and waste as necessary to maintain sanitary conditions
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
7 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
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 walls are kept clean and in good repair
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 in good repair
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Collect and remove garbage and waste as necessary to maintain sanitary conditions
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
9 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Food processed in a safe manner / Process food in a manner to ensure it is safe to eat / Reheat food to original cooking temperature within 2 hours
Maintenance of sanitary facilities / Equip sanitary facility with liquid soap in a dispenser
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
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 are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other 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