#373 Bridge St W, Waterloo ON
Réussi conditionnel
5 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
22 avril 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments chauds doivent être refroidis de 60°C à 20°C en 2 heures, puis de 20°C à 4°C en 4 heures. Les aliments susceptibles de favoriser la croissance bactérienne ne doivent pas rester entre 4°C et 60°C pendant plus de 2 heures lors de la manipulation, la préparation ou le service.
Les aliments chauds doivent être maintenus à une température de 60°C (140°F) ou plus après la cuisson pour prévenir la croissance bactérienne.
Le restaurant doit fournir un lavabo séparé dans la zone de préparation des aliments pour que les employés puissent se laver les mains.
Le restaurant doit s'assurer que tous les équipements, ustensiles et surfaces en contact avec les aliments sont correctement construits et bien entretenus.
Le restaurant doit maintenir les chiffons et les serviettes propres et en bon état, et les conserver dans une solution de désinfection quand ils ne sont pas utilisés.
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.
RISINGOAKS EARLY LEARNING-ST. MATTHEW
Ce restaurant a été inspecté 9 fois depuis le 19 juillet 2024, avec 1 réussite, 9 résultats conditionnels et 1 fermeture au dossier.
5 infractions
Food processed in a safe manner / Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours / Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 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
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
Separate hand washing basin provided for food handlers / Provide hand washing basin in food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Cloths and towels maintained in clean, good repair and not used for other purposes / 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
4 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination
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 walls are kept clean and in good repair
Separate hand washing basin provided for food handlers / Provide hand washing basin in food preparation area
1 infraction
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
7 infractions
Food protected from contamination or adulteration / Cover all food in storage / Store food off the floor to prevent contamination
Food processed in a safe manner / Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours / Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 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
Food is held at 4°C (40°F) or less
2 infractions
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
7 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 / Store and handle ice in a sanitary manner
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
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 floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
5 infractions
Food protected from contamination or adulteration / Cover all food in storage
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
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 / Provide soap in a dispenser at hand basin in the food preparation area / Maintain hand washing stations with adequate supplies
4 infractions
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
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 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
3 infractions
Food protected from contamination or adulteration
Food is held at 4°C (40°F) or less
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
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
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
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 food contact equipment and utensils are free from cracks, crevices and open seams
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
Hand washing basin with supplies of soap and paper towels in dispensers / Maintain hand washing stations with adequate supplies
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
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
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
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests