#69 Main ST, Cambridge ON
Conditional Pass
6 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
May 21, 2026
This summary is AI generated and can contain mistakes.
Food must be properly protected from contamination or adulteration during storage, preparation, and service.
Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
The restaurant must keep its floors, walls, and ceilings clean, in good repair, and sanitary.
Single-use items like cups and utensils must be stored and handled in a way that keeps them clean and prevents contamination.
Equipment, utensils, and surfaces that touch food must be in good condition and properly maintained.
The restaurant did not adequately protect food and food preparation surfaces from pests, and there was evidence of pest contamination such as rodent droppings or insects.
THE LOCAL EATERY is in the CITY CORE neighbourhood. CITY CORE, Cambridge has 95 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 14, 2026, there are 41 (43%) that have passed their most recent inspection, with 43 (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.
ORGANIC KIDS CATERING
INDUSTRIAL PARK
This restaurant has been inspected 7 times since October 16, 2024, with 1 pass, 6 conditional outcomes, and 0 closures on record.
6 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
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
Single service containers and articles kept free from contamination / Maintain single service containers and articles free from contamination
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
5 violations
All food product is supplied by an inspected facility (Federal, Provincial, or Municipal) / Ensure all food product is supplied from an inspected facility (Federal, Provincial, Municipal)
Graded eggs used as prescribed in the regulation / Only Grade A or B eggs permitted
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
1 violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
8 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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
All food product is supplied by an inspected facility (Federal, Provincial, or Municipal) / Ensure all food product is supplied from an inspected facility (Federal, Provincial, Municipal)
3 violations
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / 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 in good repair
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
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
3 violations
Food is held at 4°C (40°F) or less
No room with food is used for sleeping purposes / No food preparation or storage area is to be used for sleeping
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
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Keep cloths clean, in good repair, and restricted to a single task
Graded eggs used as prescribed in the regulation / Dispose of ungraded and Grade "C" eggs
Refrigeration and hot-holding equipment maintained
Testing reagent used to determine concentration of sanitizer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / 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 in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized