#3, 4-561 Hespeler RD, CAMBRIDGE ON
Réussi conditionnel
3 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
25 août 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments entreposés n'étaient pas correctement couverts, ce qui pourrait permettre la contamination ou la détérioration.
Les surfaces, équipements et ustensiles en contact avec les aliments doivent être en bon état et faits de matériaux qui ne rouillent pas et ne libèrent pas de substances nuisibles.
Le restaurant doit mieux organiser et entretenir son équipement de manipulation des aliments et ses zones de stockage pour les maintenir propres et hygiéniques.
HI SUSHI se trouve dans le quartier INDUSTRIAL PARK. INDUSTRIAL PARK, Cambridge compte 178 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 27 août 2026, 95 (53%) d'entre eux ont réussi leur dernière inspection, avec 82 (46%) en réussi conditionnel et aucune fermeture.
Ce dossier provient de Region of Waterloo Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
DARK HORSE ESPRESSO BAR
INDUSTRIAL PARK
Ce restaurant a été inspecté 8 fois depuis le 9 décembre 2024, avec 4 réussites, 4 résultats conditionnels et 1 fermeture au dossier.
3 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition
Aucune infraction
Aucune infraction
3 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store raw foods separate and below cooked / ready-to-eat foods
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / 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 multi-service articles are suitable for intended purposes (food-grade) / Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
3 infractions
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair
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
Aucune infraction
9 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
3 infractions
Food protected from contamination or adulteration / Cover all food in storage / Store food off the floor to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / 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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
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 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 are cleaned and sanitized
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
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