#5-1201 Franklin Blvd, Cambridge ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 24, 2026
This summary is AI generated and can contain mistakes.
Frozen food must be thawed while keeping it at 4°C (40°F) or colder to prevent bacterial growth.
Hot foods must be kept at a temperature of at least 60°C (140°F) after cooking or reheating.
UNO MARKETPLACE 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 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.
HONEYWELL
INDUSTRIAL PARK
This restaurant has been inspected 9 times since September 11, 2024, with 2 passes, 7 conditional outcomes, and 0 closures on record.
2 violations
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
2 violations
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
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
No violations
1 violation
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
1 violation
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
1 violation
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
1 violation
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
4 violations
Food is held 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
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
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
2 violations
Maintenance of sanitary facilities
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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