#130-600 LAURELWOOD DR, WATERLOO ON
Réussi
3 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
23 février 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit fournir un lavabo réservé au lavage des mains dans un endroit accessible de la zone de préparation des aliments pour l'usage du personnel.
L'équipement, les ustensiles et les surfaces qui entrent en contact avec les aliments doivent être nettoyés et désinfectés régulièrement.
Le restaurant doit organiser et nettoyer ses zones de préparation et de stockage des aliments, et enlever les articles qui ne sont pas utilisés pour les opérations quotidiennes.
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.
VILLAGE AT UNIVERSITY GATES RH, THE
Ce restaurant a été inspecté 8 fois depuis le 29 juillet 2024, avec 2 réussites, 5 résultats conditionnels et 1 fermeture au dossier.
3 infractions
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the 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
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)
3 infractions
The premises is operated and maintained free from potential/immediate health hazards / CLOSE FOOD PREMISES / Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
4 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
7 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the food preparation area
1 infraction
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
11 infractions
Either mechanical or manual dishwashing is provided / Provide drainage racks that are corrosion-resistant
Food protected from contamination or adulteration / Store food off the floor to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
3 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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
2 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)
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
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)
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 / 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
No room with food is used for sleeping purposes / No food preparation or storage area is to be used for sleeping
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)
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