#101-541 Hespeler Rd, Cambridge ON
Conditional Pass
1 violation was found at the most recent inspection.
Source: Region of Waterloo Public Health
May 4, 2026
This summary is AI generated and can contain mistakes.
Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking. The restaurant should preheat hot holding equipment to at least 60°C (140°F) before placing food inside.
FIREHOUSE SUBS is in the INDUSTRIAL PARK neighbourhood. INDUSTRIAL PARK, Cambridge has 179 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 16, 2026, there are 93 (52%) that have passed their most recent inspection, with 84 (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.
TANDOORI GRILL MEAT SHOP
INDUSTRIAL PARK
This restaurant has been inspected 7 times since July 17, 2024, with 1 pass, 6 conditional outcomes, and 0 closures on record.
1 violation
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
2 violations
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
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
2 violations
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 / 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
No violations
1 violation
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests
7 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination
Either mechanical or manual dishwashing is provided / Provide drainage racks that are corrosion-resistant
Food processed in a safe manner / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
4 violations
Food protected from contamination or adulteration
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 adequate refrigeration space for food storage (sections 7 and 30)
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
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
Refrigeration and hot-holding equipment maintained / Provide adequate refrigeration space for food storage (sections 7 and 30)
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)