MUYA RESTAURANT

This record comes from Region of Waterloo Public Health. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.

A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.

Learn more about Canadian health inspections

This restaurant has been inspected 7 times since July 31, 2024, with 3 passes, 4 conditional outcomes, and 0 closures on record.

Apr 20, 2026Conditional Pass
1 violation
Critical
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Nov 17, 2025Pass
No violations
Jul 31, 2025Conditional Pass
3 violations
Critical
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Minor
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
Minor
Food premise is protected against the entry and harbouring of pests
Apr 2, 2025Pass
2 violations
Minor
Separate hand washing basin provided for food handlers
Minor
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
Nov 29, 2024Pass
No violations
Nov 25, 2024Conditional Pass
4 violations
Critical
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
Critical
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Minor
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
Jul 31, 2024Conditional Pass
3 violations
Critical
Manual dishwashing: Wash, rinse, sanitize technique
Critical
Food is held at 4°C (40°F) or less
Critical
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred