#2480 Homer Watson Blvd, Kitchener ON
April 23, 2026
Conditional PassFood must be properly covered and stored off the floor to prevent contamination, and ice must be handled in a sanitary manner.
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.
Cleaning and maintenance chemicals are being stored and handled properly according to health code requirements.
The restaurant's bathroom must have either disposable paper towels or an air dryer available for customers.
The restaurant must ensure food workers have easy access to properly equipped hand washing stations that are not blocked or obstructed.
The restaurant must ensure hand washing stations in food preparation areas have hot and cold running water under pressure, along with soap and paper towel dispensers that are kept adequately stocked.
Kitchen equipment, utensils, and surfaces that touch food must be well-made, in good condition, and properly cleaned and sanitized. Items must be free from cracks, gaps, or open seams that could harbor bacteria.
A certified food handler or supervisor must be present whenever the restaurant is open.
The restaurant must take steps to prevent pests like insects, rodents, and birds from entering the building by sealing entrances tightly or installing screens.
This restaurant has been inspected 6 times since November 28, 2024, with 3 passes, 3 conditional outcomes, and 0 closures on record.
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination / Store and handle ice in a sanitary manner
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
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.
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing / Provide adequate number of hand washing stations / Hand washing stations must be conveniently accessible by food handlers
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area / Provide soap in a dispenser at hand basin in the food preparation area / Provide hot and cold running water under pressure / Maintain hand washing stations with adequate supplies
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 equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
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
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination / Store and handle ice in a sanitary manner
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less / Provide adequate refrigerated space for hazardous food storage
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in container bearing identifying labels / Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
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
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 are cleaned and sanitized
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests