#B1-535 Saginaw Pkwy, CAMBRIDGE ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
February 12, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant did not have or use proper testing materials to check if their sanitizer was at the correct strength.
A certified food handler or supervisor must be present whenever the restaurant is open.
The restaurant must keep cleaning cloths and towels clean and in good condition, and change the sanitizing solution for wiping cloths at least every 2 hours to keep them sanitary.
PIZZA DEPOT is in the SHADES MILLS neighbourhood. SHADES MILLS, Cambridge has 27 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 20, 2026, there are 15 (56%) that have passed their most recent inspection, with 10 (37%) conditional and no closures.
This restaurant has been inspected 2 times since July 10, 2025, with 0 passes, 2 conditional outcomes, and 0 closures on record.
3 violations
Testing reagent used to determine concentration of sanitizer
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
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.
THE SHRUTI'S KITCHEN
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use
2 violations
Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize / Use sanitizing agent in accordance with manufacturer's instructions
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces