#D-500 Can Amera Pky, CAMBRIDGE ON
Réussi conditionnel
5 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
4 février 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit s'assurer que l'eau utilisée pour laver et rincer la vaisselle à la main est chauffée à au moins 43°C (109°F).
Les aliments sont conservés à une température froide sûre de 4°C (40°F) ou moins.
Les surfaces de contact avec les aliments et l'équipement n'ont pas été nettoyés et désinfectés assez souvent ou après des utilisations susceptibles de causer une contamination.
La zone de préparation des aliments doit avoir un lavabo avec eau chaude et froide courante, ainsi que du savon et des essuie-mains en distributeurs.
Le restaurant doit maintenir les chiffons et serviettes de nettoyage propres et en bon état, et conserver les chiffons d'essuyage dans une solution désinfectante lorsqu'ils ne sont pas utilisés.
SYMPOSIUM CAFE se trouve dans le quartier SHADES MILLS. SHADES MILLS, Cambridge compte 28 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 24 juin 2026, 17 (61%) d'entre eux ont réussi leur dernière inspection, avec 9 (32%) 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.
AL-SHUKRAN GROCERS
SHADES MILLS
Ce restaurant a été inspecté 5 fois depuis le 26 novembre 2024, avec 1 réussite, 5 résultats conditionnels et 1 fermeture au dossier.
5 infractions
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
Food is held at 4°C (40°F) or less
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
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area / Provide paper towels in a dispenser at hand basin in food preparation area
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
6 infractions
Food is held at 4°C (40°F) or less
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
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 wash water is between 60°C and 71°C
3 infractions
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 / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Refrigeration and hot-holding equipment maintained
Hand washing basin with supplies of soap and paper towels in dispensers
5 infractions
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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
3 infractions
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Maintenance of sanitary facilities
Testing reagent used to determine concentration of sanitizer
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
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use