#4-247 KING ST N, WATERLOO ON
February 12, 2026
Conditional PassHot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking. The restaurant should preheat hot holding equipment to at least 60°C (140°F) before placing food inside.
The hand washing sink needs to have soap and paper towels available in dispensers, and must have hot and cold running water supplied under pressure.