#69 Main ST, Cambridge ON
Réussi conditionnel
6 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
21 mai 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments doivent être correctement protégés contre la contamination ou l'adultération lors du stockage, de la préparation et du service.
Les aliments potentiellement dangereux doivent être conservés au réfrigérateur à 4°C (40°F) ou plus froid pour prévenir la croissance bactérienne.
Le restaurant doit maintenir ses planchers, murs et plafonds propres, en bon état et hygiéniques.
Les articles à usage unique comme les tasses et les ustensiles doivent être entreposés et manipulés de manière à les maintenir propres et à prévenir la contamination.
L'équipement, les ustensiles et les surfaces qui entrent en contact avec les aliments doivent être en bon état et bien entretenus.
Le restaurant n'a pas adéquatement protégé les aliments et les surfaces de préparation contre les parasites, et il y avait des signes de contamination par les parasites comme des excréments de rongeurs ou des insectes.
THE LOCAL EATERY se trouve dans le quartier CITY CORE. CITY CORE, Cambridge compte 95 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 14 juillet 2026, 41 (43%) d'entre eux ont réussi leur dernière inspection, avec 43 (45%) 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.
ORGANIC KIDS CATERING
INDUSTRIAL PARK
Ce restaurant a été inspecté 7 fois depuis le 16 octobre 2024, avec 1 réussite, 6 résultats conditionnels et 1 fermeture au dossier.
6 infractions
Food protected from contamination or adulteration
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / Ensure walls are kept clean and in good repair
Single service containers and articles kept free from contamination / Maintain single service containers and articles free from contamination
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
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
5 infractions
All food product is supplied by an inspected facility (Federal, Provincial, or Municipal) / Ensure all food product is supplied from an inspected facility (Federal, Provincial, Municipal)
Graded eggs used as prescribed in the regulation / Only Grade A or B eggs permitted
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
1 infraction
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
8 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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
All food product is supplied by an inspected facility (Federal, Provincial, or Municipal) / Ensure all food product is supplied from an inspected facility (Federal, Provincial, Municipal)
3 infractions
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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 in good repair
2 infractions
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 paper towels in a dispenser at hand basin in food preparation area
3 infractions
Food is held at 4°C (40°F) or less
No room with food is used for sleeping purposes / No food preparation or storage area is to be used for sleeping
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
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Keep cloths clean, in good repair, and restricted to a single task
Graded eggs used as prescribed in the regulation / Dispose of ungraded and Grade "C" eggs
Refrigeration and hot-holding equipment maintained
Testing reagent used to determine concentration of sanitizer
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 in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized