#C-220 King St N, WATERLOO ON
Réussi conditionnel
5 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
24 juin 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit laver, rincer et désinfecter correctement les plats à la main en trois étapes.
Le restaurant doit nettoyer et désinfecter les articles et les surfaces en contact avec les aliments après chaque utilisation et chaque fois qu'ils pourraient être contaminés.
Les produits chimiques de nettoyage et d'entretien doivent être entreposés dans des contenants clairement étiquetés, séparés des zones alimentaires.
La salle de bain du restaurant doit être équipée soit de serviettes en papier jetables, soit d'un sèche-mains à air pour les clients.
Les surfaces de contact avec les aliments, l'équipement et les ustensiles doivent être en bon état sans fissures, crevasses ni interstices qui pourraient abriter des bactéries.
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.
NOON MOMENT
Ce restaurant a été inspecté 7 fois depuis le 16 octobre 2024, avec 1 réussite, 7 résultats conditionnels et 1 fermeture au dossier.
5 infractions
Manual dishwashing: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in container bearing identifying labels
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 food contact equipment and utensils are free from cracks, crevices and open seams
2 infractions
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
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
4 infractions
Manual dishwashing: Wash, rinse, sanitize technique
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with single service towels or air dryer
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 / Maintain hand washing stations with adequate supplies
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
1 infraction
Refrigeration and hot-holding equipment maintained
5 infractions
Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
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
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
4 infractions
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 a constant supply of hot and cold running water / Equip sanitary facility with liquid soap in a dispenser / Equip sanitary facility with single service towels or air dryer
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
Cloths and towels maintained in clean, good repair and not used for other purposes
Certified food handler present in the food service premise
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 / Keep cloths clean, in good repair, and restricted to a single task
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