#3B-580 HESPELER RD, CAMBRIDGE ON
Conditional Pass
1 violation was found at the most recent inspection.
Source: Region of Waterloo Public Health
September 1, 2026
This summary is AI generated and can contain mistakes.
Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
MARY BROWN'S FRIED CHICKEN & TATERS is in the INDUSTRIAL PARK neighbourhood. INDUSTRIAL PARK, Cambridge has 178 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of September 3, 2026, there are 94 (53%) that have passed their most recent inspection, with 83 (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.
EAST SIDE MARIO'S
INDUSTRIAL PARK
This restaurant has been inspected 5 times since September 27, 2024, with 1 pass, 4 conditional outcomes, and 0 closures on record.
1 violation
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
2 violations
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers confine hair while handling food
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Dispose of liquid waste in a sanitary manner
No violations
4 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request / Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
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 / Ensure walls are kept clean and in good repair
3 violations
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure food contact equipment and utensils are free from cracks, crevices and open seams