#8-347 ERB ST W, WATERLOO ON
6 mai 2026
RéussiLes équipements de préparation des aliments et les zones de stockage doivent être arrangés et entretenus de manière à pouvoir être maintenus propres et hygiéniques.
Ce restaurant a été inspecté 3 fois depuis le 21 août 2025, avec 1 réussite, 1 résultat conditionnel et 1 fermeture au dossier.
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
Ce dossier provient de l'unité locale de santé publique pour Waterloo. 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.
The premises is operated and maintained free from potential/immediate health hazards / CLOSE FOOD PREMISES / Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
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 hot and cold running water under pressure
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
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 / Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods
Food processed in a safe manner / Cook poultry (cut or ground) at 74°C (165°F) for 15 seconds / Reheat food to original cooking temperature within 2 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
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
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) / Maintain records of food purchased for one year
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with single service towels or air dryer
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
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 furniture to permit a clean and sanitary condition / Maintain and arrange equipment to permit a clean and sanitary condition / Maintain and arrange appliances to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Maintain ventilation system in manner not permitting health hazard / Ventilation system requires thorough cleaning
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Dispose of liquid waste in a sanitary manner
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