#315 LINCOLN RD, WATERLOO ON
November 17, 2025
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Food protected from contamination or adulteration / Cover all food in storage / Ensure racks, shelves or pallets are clean and designed to protect against contamination
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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
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
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
This restaurant has been inspected 3 times since December 4, 2024, with 0 passes, 3 conditional outcomes, and 0 closures on record.
Food protected from contamination or adulteration / Cover all food in storage / Ensure racks, shelves or pallets are clean and designed to protect against contamination
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
This record comes from the local public-health unit for Waterloo. 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 in good repair
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
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
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Ensure racks, shelves or pallets are clean and designed to protect against contamination
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning