#3B-101 HOLIDAY INN DR, CAMBRIDGE ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
February 9, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The hand washing sink needs to have soap and paper towels available in dispensers, and must have hot and cold running water supplied under pressure.
Equipment, 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.
PITA PIT is in the CENTENNIAL neighbourhood. CENTENNIAL, Cambridge has 33 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 15, 2026, there are 16 (48%) that have passed their most recent inspection, with 14 (42%) conditional and no closures.
This restaurant has been inspected 3 times since January 22, 2025, with 0 passes, 3 conditional outcomes, and 0 closures on record.
3 violations
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
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
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.
KFC
CENTENNIAL
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
4 violations
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
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
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
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
3 violations
Food is held at 4°C (40°F) or less
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained