#1-400 The Boardwalk, Waterloo, ON
Réussi conditionnel
2 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
8 avril 2026
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs.
Les produits chimiques de nettoyage et autres substances toxiques doivent être entreposés de manière sécuritaire et manipulés correctement pour éviter la contamination des aliments.
Un gestionnaire alimentaire ou un superviseur certifié doit être présent pendant toutes les heures d'ouverture du restaurant.
Ce restaurant a été inspecté 5 fois depuis le 29 novembre 2024, avec 1 réussite, 5 résultats conditionnels et 1 fermeture au dossier.
2 infractions
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
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
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.
3 infractions
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
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
4 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
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
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
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
4 infractions
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Food processed in a safe manner / Process food in a manner to ensure it is safe to eat
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
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
1 infraction
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces