#8-1111 Franklin Blvd, Cambridge ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
April 14, 2026
Conditional PassThis 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 to prevent bacterial growth.
The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.
THE GRAND MEHFIL FACTORY OUTLET 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 3, 2026, there are 93 (52%) that have passed their most recent inspection, with 83 (46%) conditional and no closures.
This restaurant has been inspected 3 times since April 29, 2025, with 0 passes, 3 conditional outcomes, and 0 closures on record.
2 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
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
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.
DRAGON CITY CHINESE RESTAURANT
NORTHVIEW
3 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
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
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
4 violations
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Separate hand washing basin provided for food handlers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Certified food handler present in the food service premise