#425 UNIVERSITY Ave E, WATERLOO ON
Réussi conditionnel
3 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
23 juin 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit utiliser un kit de test pour vérifier que le désinfectant a la bonne concentration pour nettoyer et désinfecter les surfaces.
Le restaurant doit s'assurer que les parasites ne peuvent pas entrer ni vivre dans les zones de préparation des aliments.
Le restaurant doit maintenir les chiffons et les serviettes de nettoyage propres et en bon état, les utiliser uniquement à des fins de nettoyage, et changer la solution désinfectante pour les chiffons d'essuyage au moins toutes les 2 heures ou plus souvent si nécessaire. Les chiffons d'essuyage doivent être conservés dans une solution désinfectante lorsqu'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.
FRESHCO.
Ce restaurant a été inspecté 10 fois depuis le 19 août 2024, avec 2 réussites, 8 résultats conditionnels et 1 fermeture au dossier.
3 infractions
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Food premise is protected against the entry and harbouring of pests
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
4 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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
Aucune infraction
10 infractions
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
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
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary
6 infractions
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
Maintenance of sanitary facilities / Equip sanitary facility with a durable, easy to clean garbage can / Equip sanitary facility with liquid soap in a dispenser
Aucune infraction
2 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
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
7 infractions
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Manual dishwashing: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
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
1 infraction
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
5 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
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
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
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Maintenance of sanitary facilities / Equip sanitary facility with liquid soap in a dispenser
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
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
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 / 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 / Provide soap in a dispenser at hand basin in the food preparation area
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
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
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)
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange appliances to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)
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