#29-170 UNIVERSITY Ave W, WATERLOO ON
Conditional Pass
5 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
March 16, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Food is stored at a safe cold temperature of 4°C (40°F) or below.
The restaurant's refrigeration and hot-holding equipment was not properly maintained to keep food at safe temperatures.
The restaurant's bathroom must have either disposable paper towels or an air dryer available for customers.
Food contact surfaces, equipment, and utensils must be properly cleaned and sanitized, and ventilation systems must be kept clean and well-maintained.
The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.
This restaurant has been inspected 6 times since October 2, 2024, with 1 pass, 5 conditional outcomes, and 0 closures on record.
5 violations
Food is held at 4°C (40°F) or less
Refrigeration and hot-holding equipment maintained
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.
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 / 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 / Ensure wiping cloths are kept in a sanitizing solution when not in use
1 violation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
8 violations
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
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
Food is held 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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
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 / Maintain and arrange equipment to permit a clean and sanitary condition
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
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water / Equip sanitary facility with single service towels or air dryer
9 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination
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 / Provide sufficient detergent or chemicals for washing or sanitizing
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored 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 multi-service articles after each use and as often as necessary / Clean and sanitize food contact surfaces or equipment as often as necessary
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
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
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 / Maintain ventilation system in manner not permitting health hazard / Ventilation system requires thorough cleaning
No violations