#3-368 Queen ST W, CAMBRIDGE ON · CENTENNIAL
January 19, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
A certified food handler or supervisor must be present whenever the restaurant is open.
The restaurant must regularly change the sanitizing solution used for cleaning cloths and surfaces at least every 2 hours to keep it effective and sanitary.
QUEENZ FAMILY RESTAURANT is in the CENTENNIAL neighbourhood. CENTENNIAL, Cambridge has 33 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 28, 2026, there are 15 (45%) that have passed their most recent inspection, with 16 (48%) conditional and no closures.
This restaurant has been inspected 4 times since May 8, 2025, with 0 passes, 4 conditional outcomes, and 0 closures on record.
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent 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 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.
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
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
Testing reagent used to determine concentration of sanitizer