#9/10-1000 Bishop St N, Cambridge ON
Réussi conditionnel
2 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
28 mai 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le lave-vaisselle mécanique du restaurant ne maintenait pas la propreté de l'eau, la température ou les niveaux de désinfectant appropriés pendant les cycles de lavage et de rinçage.
Le restaurant doit utiliser un kit de test pour vérifier que le désinfectant a la bonne concentration pour nettoyer et désinfecter les surfaces.
RAJWADI-TRADITION ON EVERY PLATE se trouve dans le quartier INDUSTRIAL PARK. INDUSTRIAL PARK, Cambridge compte 179 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 16 juillet 2026, 93 (52%) d'entre eux ont réussi leur dernière inspection, avec 84 (47%) 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.
CRUMBS & CREAM
INDUSTRIAL PARK
Ce restaurant a été inspecté 8 fois depuis le 26 septembre 2024, avec 2 réussites, 6 résultats conditionnels et 1 fermeture au dossier.
2 infractions
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
1 infraction
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
Aucune infraction
2 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Maintain records of pest control measures taken / Retain pest control records for one year / Contact licensed pest control operator for insect / rodent / pest treatment and control / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
Aucune infraction
9 infractions
Food protected from contamination or 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
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
5 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Maintenance of sanitary facilities / Maintain sanitary facility 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 / Provide soap in a dispenser at hand basin in the food preparation area
9 infractions
Food processed in a safe manner / Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours / Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
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
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
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 / Maintain and arrange appliances to permit a clean and sanitary condition
Food handlers who come into contact with food/utensils do so in a sanitary manner
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Collect and remove garbage and waste as necessary to maintain sanitary conditions
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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange appliances to permit a clean and sanitary condition
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
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
Separate hand washing basin provided for food handlers / 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 / Provide soap in a dispenser at hand basin in the food preparation area / Maintain hand washing stations with adequate supplies
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 / Keep cloths clean, in good repair, and restricted to a single task