#33-366 Hespeler Rd, Cambridge Ontario
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
January 28, 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 to prevent bacterial growth.
Equipment, utensils, and surfaces that touch food must be properly maintained, cleaned, and sanitized, and must be made of food-safe materials suitable for their intended use.
THE VILLAGE PAKISTANI TAKE OUT is in the INDUSTRIAL PARK neighbourhood. INDUSTRIAL PARK, Cambridge has 179 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 16, 2026, there are 93 (52%) that have passed their most recent inspection, with 84 (47%) 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.
CINEPLEX CAMBRIDGE CENTER
INDUSTRIAL PARK
This restaurant has been inspected 7 times since September 24, 2024, with 0 passes, 6 conditional outcomes, and 1 closure 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
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 / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
3 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
2 violations
Food protected from contamination or adulteration
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
4 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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
2 violations
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location 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 of sound and tight construction
7 violations
The premises is operated and maintained free from potential/immediate health hazards / CLOSE FOOD PREMISES / Contact licensed pest control operator for insect / rodent / pest treatment and control / Evidence of significant insect / rodent infestation
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
Separate hand washing basin provided for food handlers
7 violations
Food protected from contamination or adulteration
Manual dishwashing: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
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 / Ensure food contact equipment and utensils are corrosion-resistant and non-toxic / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers confine hair while handling food / Ensure food handlers wash hands as often as necessary
Food premise is protected against the entry and harbouring of pests / Evidence of significant insect / rodent infestation
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
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
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location 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 of sound and tight construction / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade) / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers confine hair while handling food