#651 Erb St W, Waterloo ON
May 4, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The dishwashing machine's sanitizer level was not strong enough or was not in contact with dishes long enough to kill harmful bacteria.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
The restaurant must regularly change the sanitizing solution used for cleaning cloths and surfaces at least every 2 hours to keep it effective and sanitary.
This restaurant has been inspected 11 times since August 21, 2024, with 4 passes, 7 conditional outcomes, and 0 closures on record.
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
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 are cleaned and sanitized
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
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
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
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
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
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
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / 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
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
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 is held at 4°C (40°F) or less
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