#304 St Andrews St, Cambridge ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 9, 2026
This summary is AI generated and can contain mistakes.
Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
The dishwashing machine's sanitizer level was not strong enough or was not in contact with dishes long enough to kill harmful bacteria.
The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
WESTSIDE BAR AND GRILL is in the SOUTHWOOD neighbourhood. SOUTHWOOD, Cambridge has 14 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of June 19, 2026, there are 9 (64%) that have passed their most recent inspection, with 5 (36%) 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.
MI TIERRA MEXICANA LTD.
VICTORIA HIGHLANDS
This restaurant has been inspected 8 times since October 1, 2024, with 1 pass, 7 conditional outcomes, and 0 closures on record.
3 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 / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
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
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
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
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 protected from contamination or adulteration / Protect food from contamination and adulteration
3 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair
3 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
Testing reagent used 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 in good repair
No violations
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
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 clean wash / rinse water is provided
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
Hand washing basin with supplies of soap and paper towels in dispensers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)