#275 Larch St, Waterloo ON
23 avril 2026
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant doit avoir l'équipement approprié disponible pour laver et désinfecter la vaisselle et les ustensiles, soit à la main ou avec un lave-vaisselle.
Les aliments congelés doivent rester congelés jusqu'à leur vente ou utilisation, y compris pendant le stockage, la manipulation et l'exposition.
Le restaurant doit s'assurer que tous les produits alimentaires proviennent d'établissements inspectés et conserver les dossiers des achats alimentaires pendant un an.
Le restaurant a apporté des modifications à ses installations sanitaires, comme l'agrandissement ou la modification des toilettes ou des lavabos, sans obtenir l'approbation préalable d'un inspecteur de la santé publique.
Le restaurant doit fournir un nombre suffisant de stations de lavage des mains facilement accessibles aux manipulateurs d'aliments dans la zone de préparation des aliments.
L'équipement, les ustensiles et les surfaces qui entrent en contact avec les aliments doivent être nettoyés et désinfectés régulièrement.
Ce restaurant a été inspecté 5 fois depuis le 11 juin 2025, avec 1 réussite, 4 résultats conditionnels et 1 fermeture au dossier.
Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
Frozen food storage and handling / Food that is intended to be distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state shall be kept in a frozen state until sold or prepared for use.
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.
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
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code) / Sanitary facilities altered in floor space, toilets or washbasins without approval from a public health inspector / Fail to maintain design, construction and installation requirements in Building Code
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the food preparation area / Provide hand washing basin in food preparation area / Provide adequate number of hand washing stations / Hand washing stations must be conveniently accessible by food handlers
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
Frozen food storage and handling / Food that is intended to be distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state shall be kept in a frozen state until sold or prepared for use.
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
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code) / Sanitary facilities altered in floor space, toilets or washbasins without approval from a public health inspector / Fail to maintain design, construction and installation requirements in Building Code
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the food preparation area / Provide hand washing basin in food preparation area / Provide adequate number of hand washing stations / Hand washing stations must be conveniently accessible by food handlers
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
Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required / Provide a 2-compartment sink of sufficient size
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code) / Sanitary facilities altered in floor space, toilets or washbasins without approval from a public health inspector / Fail to maintain design, construction and installation requirements in Building Code
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the food preparation area / Provide hand washing 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 cleaned and sanitized / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)