#7-95 Saginaw Pkwy, CAMBRIDGE ON
Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
March 3, 2026
This 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 provide liquid soap in a dispenser at handwashing stations.
ST. LOUIS BAR & GRILL is in the SHADES MILLS neighbourhood. SHADES MILLS, Cambridge has 28 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of June 24, 2026, there are 17 (61%) that have passed their most recent inspection, with 9 (32%) conditional and no closures.
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.
PIZZA HUT
CENTENNIAL
This restaurant has been inspected 7 times since August 14, 2024, with 3 passes, 4 conditional outcomes, and 0 closures on record.
2 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
Maintenance of sanitary facilities / Equip sanitary facility with liquid soap in a dispenser
2 violations
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
1 violation
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
No violations
No violations
6 violations
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary
3 violations
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
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 are cleaned and sanitized
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
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces