#301-355 Hespeler Rd, Cambridge ON · COOPER
March 23, 2026
Conditional PassFood contact surfaces and equipment were not cleaned and sanitized frequently enough or after uses that could cause contamination.
The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.
This restaurant has been inspected 4 times since May 29, 2024, with 1 pass, 3 conditional outcomes, and 0 closures on record.
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
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.
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 equipment, utensils and or multi-service articles in good repair / Ensure food contact equipment and utensils are free from cracks, crevices and open seams / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)
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
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning