#7-255 King St N, WATERLOO ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
May 28, 2026
This summary is AI generated and can contain mistakes.
The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.
Equipment, utensils, and surfaces that touch food must be in good condition and properly 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.
This restaurant has been inspected 10 times since July 29, 2024, with 1 pass, 8 conditional outcomes, and 1 closure on record.
2 violations
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
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
6 violations
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
3 violations
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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 / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
No violations
5 violations
The premises is operated and maintained free from potential/immediate health hazards / CLOSE FOOD PREMISES / Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
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
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
3 violations
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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
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 / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
2 violations
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 / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
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 / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
4 violations
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
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 / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
3 violations
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control / 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
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
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 / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests