#2-3-383 Elgin St, Cambridge ON
Conditional Pass
7 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
July 20, 2026
This summary is AI generated and can contain mistakes.
The restaurant must clean and sanitize items and surfaces that touch food after each use and whenever they could have become contaminated.
The restaurant must keep bathrooms and handwashing stations clean and in good working condition.
The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-maintained.
A certified food handler or supervisor must be present whenever the restaurant is open.
The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.
The restaurant must keep cleaning cloths and towels clean and in good condition, use them only for cleaning purposes, and change the sanitizing solution for wiping cloths at least every 2 hours or more often as needed. Wiping cloths must be stored in sanitizing solution when not in use.
KHYBER AFGHAN GRILL is in the ELGIN PARK neighbourhood. ELGIN PARK, Cambridge has 28 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 21, 2026, there are 12 (43%) that have passed their most recent inspection, with 15 (54%) 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.
BULK BARN
EASTVIEW
This restaurant has been inspected 6 times since November 18, 2024, with 2 passes, 4 conditional outcomes, and 0 closures on record.
7 violations
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
No violations
2 violations
Testing reagent used to determine concentration of sanitizer
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
2 violations
Maintenance of sanitary facilities
Testing reagent used to determine concentration of sanitizer
3 violations
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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 food contact equipment and utensils are free from cracks, crevices and open seams
7 violations
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 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 multi-service articles after each use and as often as necessary
Single service containers and articles kept free from contamination / Maintain single service containers and articles free from contamination
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
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces