#B4-583 KING ST N, WATERLOO ON
Réussi conditionnel
2 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
23 juin 2026
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit collecter et éliminer correctement les ordures et les déchets, et évacuer les eaux usées de manière hygiénique pour maintenir la propreté des lieux.
Le restaurant doit garder les chiffons et serviettes de nettoyage propres et en bon état, et changer la solution désinfectante pour les chiffons d'essuyage au moins toutes les 2 heures pour les maintenir hygiéniques.
Ce restaurant a été inspecté 4 fois depuis le 20 novembre 2024, avec 1 réussite, 4 résultats conditionnels et 1 fermeture au dossier.
2 infractions
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 / Ensure wiping cloths are kept in a sanitizing solution when not in use
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.
2 infractions
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
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
3 infractions
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
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Dispose of liquid waste in a sanitary manner
2 infractions
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)