#6 CAMBRIDGE ST, CAMBRIDGE ON · LANGS FARM
May 28, 2026
Conditional PassEquipment, utensils, and surfaces that touch food must be in good condition and properly maintained.
A certified food handler or supervisor must be present whenever the restaurant is open.
This restaurant has been inspected 9 times since June 10, 2024, with 3 passes, 6 conditional outcomes, and 0 closures on record.
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
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
YWCA LINC PRE-SCHOOL is in the LANGS FARM neighbourhood. LANGS FARM, Cambridge has 24 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 28, 2026, there are 14 (58%) that have passed their most recent inspection, with 9 (38%) 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.
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
The premises is operated and maintained free from potential/immediate health hazards / Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
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 hot and cold running water under pressure
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, walls, and ceilings are tight, smooth, and non-absorbent
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 equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Frozen food storage and handling / Food that is intended to be distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state shall be kept in a frozen state until sold or prepared for use.