#693 Coronation Blvd, Cambridge ON · RIVERVIEW
July 7, 2025
Conditional PassThe restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.
Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
The restaurant's mechanical dishwasher was not maintaining proper water cleanliness, temperature, or sanitizer levels during wash and rinse cycles.
The restaurant must clean and sanitize items and surfaces that touch food after each use and whenever they could have become contaminated.
The restaurant's refrigeration and hot-holding equipment was not properly maintained to keep food at safe temperatures.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
The kitchen floors, walls, and ceilings need to be cleaned and kept in good repair, particularly around and under equipment, counters, and baseboards.
The restaurant needs to install a soap dispenser at the hand washing sink in the food preparation area.
Equipment, utensils, and surfaces that touch food must be in good condition and properly maintained.
This restaurant has been inspected 4 times since November 14, 2024, with 0 passes, 4 conditional outcomes, and 0 closures on record.
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
: 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
MEHFILL INDIAN CUISINE is in the RIVERVIEW neighbourhood. RIVERVIEW, Cambridge has 35 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 19, 2026, there are 14 (40%) that have passed their most recent inspection, with 18 (51%) conditional and no closures.
This record comes from the local public-health unit for Cambridge. 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.
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Refrigeration and hot-holding equipment maintained
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 / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair
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 equipment, utensils and or multi-service articles in good repair
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Refrigeration and hot-holding equipment maintained
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 / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair
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 equipment, utensils and or multi-service articles in good repair
Maintenance of sanitary facilities
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
PETRO-CANADA
RIVERVIEW