#200 STIRLING MACGREGOR DR, CAMBRIDGE ON · ST ANDREWS HILLS
9 mars 2026
Réussi conditionnelLe restaurant doit avoir un lavabo dédié au lavage des mains pour les employés qui manipulent les aliments, facilement accessible et non obstrué.
Ce restaurant a été inspecté 8 fois depuis le 4 juin 2024, avec 2 réussites, 6 résultats conditionnels et 1 fermeture au dossier.
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
STIRLING HEIGHTS se trouve dans le quartier ST ANDREWS HILLS. ST ANDREWS HILLS, Cambridge compte 8 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 30 avril 2026, 2 (25%) d'entre eux ont réussi leur dernière inspection, avec 4 (50%) en réussi conditionnel et aucune fermeture.
Ce dossier provient de l'unité locale de santé publique pour Cambridge. 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.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / 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
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
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
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
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods 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 / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair
Frozen food storage and handling / Adjust or repair the freezer immediately / Food that is intended to be distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state shall be kept in a frozen state until sold or prepared for use.
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
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods