#4-15 King St S, WATERLOO ON
December 22, 2025
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 restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.
The restaurant must keep cleaning cloths in a sanitizing solution when not in use and ensure they are clean, in good repair, and used only for their intended purpose.