#525 Hespeler Rd, Cambridge ON
Pass
No violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
NOODLEBOX CAMBRIDGE 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 July 23, 2026, there are 89 (50%) that have passed their most recent inspection, with 88 (49%) 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.
COUNTRY GIRL FAMILY RESTAURANT
INDUSTRIAL PARK
This restaurant has been inspected 5 times since September 20, 2024, with 2 passes, 3 conditional outcomes, and 0 closures on record.
No violations
9 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Food processed in a safe manner / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
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 floors 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 are cleaned and sanitized
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition
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 / Ensure wiping cloths are kept in a sanitizing solution when not in use / Keep cloths clean, in good repair, and restricted to a single task / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils / Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
No violations
9 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 food contact surfaces or equipment as often as necessary
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
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 paper towels in a dispenser at hand basin in food preparation area
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code) / Fail to maintain design, construction and installation requirements in Building Code
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 walls are kept clean and in good repair
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
Food handlers who come into contact with food/utensils do so in a sanitary manner
Cloths and towels maintained in clean, good repair and not used for other purposes