#A9-800 FRANKLIN BLVD, CAMBRIDGE ON
Conditional Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
April 14, 2026
This summary is AI generated and can contain mistakes. Always rely on the original inspection.
Food must be properly protected from contamination or adulteration during storage, preparation, and service.
Food is stored at a safe cold temperature of 4°C (40°F) or below.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-maintained.
JUNIOR'S SPORTS BAR is in the ELGIN PARK neighbourhood. ELGIN PARK, Cambridge has 29 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of May 26, 2026, there are 15 (52%) that have passed their most recent inspection, with 13 (45%) 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.
BENTO SUSHI BAR
This restaurant has been inspected 5 times since July 3, 2024, with 2 passes, 3 conditional outcomes, and 0 closures on record.
4 violations
Food protected from contamination or adulteration
Food is held at 4°C (40°F) or less
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
No violations
3 violations
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
No violations
3 violations
Food protected from contamination or adulteration / Cover all food in storage / Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
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
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 / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent