#105-318 SPRUCE ST, WATERLOO ON
Réussi conditionnel
5 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
23 mars 2026
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs.
Les aliments doivent être correctement protégés contre la contamination ou l'adultération lors du stockage, de la préparation et du service.
Le restaurant n'avait pas ou n'utilisait pas les matériaux de test appropriés pour vérifier si son désinfectant était à la bonne concentration.
L'équipement, les ustensiles et les surfaces qui entrent en contact avec les aliments doivent être nettoyés et désinfectés régulièrement.
Les manipulateurs d'aliments doivent se laver les mains régulièrement et maintenir une hygiène appropriée lorsqu'ils manipulent les aliments et les ustensiles.
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 6 fois depuis le 18 mars 2025, avec 1 réussite, 5 résultats conditionnels et 1 fermeture au dossier.
5 infractions
Food protected from contamination or adulteration
Testing reagent used to determine concentration of sanitizer
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
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
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
4 infractions
Food protected from contamination or adulteration / Store and handle ice in a sanitary manner
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 ceilings are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
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 / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
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 / Keep cloths clean, in good repair, and restricted to a single task / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
3 infractions
Food processed in a safe manner / Process food in a manner to ensure it is safe to eat / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
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 / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
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
5 infractions
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
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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 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 / Maintain hand washing stations with adequate supplies
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Aucune infraction
6 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
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 ceilings are kept clean and in good repair / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and 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.