#651 Erb St W, Waterloo ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
May 7, 2026
This summary is AI generated and can contain mistakes.
The restaurant's mechanical dishwasher was not maintaining proper water cleanliness, temperature, or sanitizer levels during wash and rinse cycles.
The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-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.
SYMPOSIUM CAFE - FISH & CHIP SHOPPE - SANDWICH CHEF - WING SHACK - P&P PIEROGIS & POUTINE
This restaurant has been inspected 9 times since August 21, 2024, with 1 pass, 8 conditional outcomes, and 0 closures on record.
2 violations
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
1 violation
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
3 violations
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Provide hand washing basin in a convenient location in the food preparation area / Provide hand washing basin in food preparation area / Provide adequate number of hand washing stations / Hand washing stations must be conveniently accessible by food handlers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade) / Ensure food contact equipment and utensils are corrosion-resistant and non-toxic / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
No violations
2 violations
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
1 violation
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
4 violations
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
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 are cleaned and sanitized
3 violations
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
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
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store and handle ice in a sanitary manner
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
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