#8-170 University Ave. W, Waterloo ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 11, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant must clean and sanitize items and surfaces that touch food after each use and whenever they could have become contaminated.
The floors, walls, and ceilings need to be cleaned, repaired, and properly maintained to meet health standards.
Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
This restaurant has been inspected 3 times since May 22, 2025, with 1 pass, 2 conditional outcomes, and 0 closures on record.
3 violations
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
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.
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
2 violations
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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
3 violations
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 clean wash / rinse water is provided / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
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