#D-500 Can Amera Pky, CAMBRIDGE ON
Conditional Pass
5 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
February 4, 2026
This summary is AI generated and can contain mistakes.
The restaurant must ensure that water used for washing and rinsing dishes by hand is heated to at least 43°C (109°F).
Food is stored at a safe cold temperature of 4°C (40°F) or below.
Food contact surfaces and equipment were not cleaned and sanitized frequently enough or after uses that could cause contamination.
The food preparation area must have a hand washing basin with hot and cold running water, along with soap and paper towels in dispensers.
The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.
SYMPOSIUM CAFE 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.
AL-SHUKRAN GROCERS
SHADES MILLS
This restaurant has been inspected 5 times since November 26, 2024, with 0 passes, 5 conditional outcomes, and 0 closures on record.
5 violations
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
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
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 / Provide paper towels in a dispenser at hand basin in food preparation area
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
6 violations
Food is held at 4°C (40°F) or less
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure wash water is between 60°C and 71°C
3 violations
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods 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
Refrigeration and hot-holding equipment maintained
Hand washing basin with supplies of soap and paper towels in dispensers
5 violations
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
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
3 violations
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Maintenance of sanitary facilities
Testing reagent used to determine concentration of sanitizer
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
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area / Provide soap in a dispenser at hand basin in the food preparation area
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use