#111-90 Weber ST N, WATERLOO ON
Réussi conditionnel
6 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
22 juin 2026
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs.
Les aliments congelés doivent être décongelés en les maintenant à 4°C (40°F) ou plus froid pour prévenir la croissance bactérienne.
Le désinfectant utilisé pour le lavage manuel de la vaisselle du restaurant n'atteignait pas la concentration requise (au moins 100 parties par million) ou n'était pas utilisé pendant le temps de contact requis (au moins 45 secondes), et il n'y avait pas suffisamment de détergent ou de produits chimiques disponibles pour le lavage et la désinfection appropriés.
Le restaurant doit s'assurer que l'équipement de réfrigération et de maintien au chaud est équipé d'un thermomètre facile à lire pour pouvoir surveiller les températures.
Les plafonds du restaurant doivent être nettoyés et réparés pour maintenir des conditions d'hygiène appropriées.
Le restaurant doit installer un distributeur de serviettes en papier à l'évier de lavage des mains dans la zone de préparation des aliments.
L'équipement de préparation des aliments du restaurant, les ustensiles et les surfaces doivent être en bon état et fabriqués avec des matériaux sûrs pour les aliments.
Ce restaurant a été inspecté 6 fois depuis le 21 août 2024, avec 1 réussite, 6 résultats conditionnels et 1 fermeture au dossier.
6 infractions
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Provide sufficient detergent or chemicals for washing or sanitizing
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.
INDULGENCE RESTAURANT
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept 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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
1 infraction
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
5 infractions
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
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
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 multi-service articles are suitable for intended purposes (food-grade)
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
2 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
7 infractions
Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Maintenance of sanitary facilities / Equip sanitary facility with a supply of toilet paper
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / 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 multi-service articles are suitable for intended purposes (food-grade)
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
4 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 multi-service articles after each use and as often as necessary
Maintenance of sanitary facilities / Equip sanitary facility with liquid soap in a dispenser
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning