#14-255 King St N, WATERLOO ON
Réussi conditionnel
3 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
26 janvier 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit fournir un équipement approprié pour laver et désinfecter la vaisselle et les ustensiles, soit à la main soit à la machine, ainsi que des égouttoirs résistant à la rouille et à la corrosion.
Les aliments crus doivent être entreposés séparément et sous les aliments cuits ou prêts à manger pour éviter la contamination.
Un gestionnaire alimentaire ou un superviseur certifié doit être présent pendant toutes les heures d'ouverture du restaurant.
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.
Ce restaurant a été inspecté 7 fois depuis le 19 juillet 2024, avec 1 réussite, 6 résultats conditionnels et 1 fermeture au dossier.
3 infractions
Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required / Provide drainage racks that are corrosion-resistant
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
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
Aucune infraction
3 infractions
Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
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
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
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 in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
4 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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 floors, walls, and ceilings are tight, smooth, and non-absorbent / 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 or multi-service articles are cleaned and sanitized / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
4 infractions
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 / Ensure hand washing basin is unobstructed and accessible for hand washing / 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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
4 infractions
Food processed in a safe manner / Reheat food to original cooking temperature within 2 hours
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
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Food premise is protected against the entry and harbouring of pests