#H3-584 Weber St N, WATERLOO ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
April 29, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
The restaurant needs to clean around, under, and behind kitchen equipment and ensure floors, walls, and ceilings are clean and properly maintained.
A certified food handler or supervisor must be present whenever the restaurant is open.
This restaurant has been inspected 4 times since September 30, 2024, with 1 pass, 3 conditional outcomes, and 0 closures on record.
3 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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, 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.
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
No violations
2 violations
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
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
2 violations
Manual dishwashing: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
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