#350 Hespeler Rd, Cambridge ON
Pass
5 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
April 20, 2026
PassThis summary is AI generated and can contain mistakes.
Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking. The restaurant should preheat hot holding equipment to at least 60°C (140°F) before placing food inside.
The restaurant must clean and sanitize items and surfaces that touch food after each use and whenever they could have become contaminated.
The restaurant must provide a separate sink specifically for food handlers to wash their hands.
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.
The restaurant must properly collect and remove garbage and waste to keep the facility clean and sanitary.
SHELBY'S SHAWARMA is in the INDUSTRIAL PARK neighbourhood. INDUSTRIAL PARK, Cambridge has 178 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 27, 2026, there are 95 (53%) that have passed their most recent inspection, with 82 (46%) conditional and no closures.
This restaurant has been inspected 4 times since September 10, 2024, with 2 passes, 2 conditional outcomes, and 0 closures on record.
5 violations
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 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
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
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.
AROMA INDIAN AND HAKKA CUISINE, THE
INDUSTRIAL PARK
Separate hand washing basin provided for food handlers
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
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
2 violations
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
1 violation
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
5 violations
Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required / Provide drainage racks that are corrosion-resistant
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing
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