#D-500 Can Amera Pky, CAMBRIDGE ON
Conditional Pass
6 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 18, 2026
This summary is AI generated and can contain mistakes.
Raw foods like meat and poultry must be stored on lower shelves than ready-to-eat foods to prevent contamination.
The restaurant's manual dishwashing process did not follow proper steps for washing, rinsing, and sanitizing dishes.
The refrigerator is not cold enough to safely store perishable foods. The restaurant must repair or adjust it to reach 40°F or below before storing any potentially hazardous foods.
The restaurant must have a separate hand washing sink for employees only, and it must be kept clear and easily accessible for staff to use.
The food preparation area hand washing station needs soap and paper towels in dispensers, as well as both hot and cold running water.
Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
SYMPOSIUM CAFE 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 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 6 times since November 26, 2024, with 0 passes, 6 conditional outcomes, and 0 closures on record.
6 violations
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Manual dishwashing: Wash, rinse, sanitize technique
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 / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
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
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 / Provide soap in a dispenser at hand basin in the food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
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
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
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
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