#111-90 Weber ST N, WATERLOO ON
Conditional Pass
6 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 22, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Frozen food must be thawed while keeping it at 4°C (40°F) or colder to prevent bacterial growth.
The restaurant's manual dishwashing sanitizer was not at the required concentration level (at least 100 parts per million) or was not used for the required contact time (at least 45 seconds), and there was insufficient detergent or chemicals available for proper washing and sanitizing.
The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
The restaurant's ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
The restaurant's food preparation equipment, utensils, and surfaces must be in good condition and made of food-safe materials suitable for handling food.
This restaurant has been inspected 6 times since August 21, 2024, with 0 passes, 6 conditional outcomes, and 0 closures on record.
6 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
Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Provide sufficient detergent or chemicals for washing or sanitizing
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.
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area
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 multi-service articles are suitable for intended purposes (food-grade)
1 violation
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
5 violations
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area / Provide paper towels in a dispenser at hand basin in food preparation area
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 multi-service articles are suitable for intended purposes (food-grade)
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
2 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
7 violations
Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Maintenance of sanitary facilities / Equip sanitary facility with a supply of toilet paper
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / 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 multi-service articles are suitable for intended purposes (food-grade)
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
4 violations
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary
Maintenance of sanitary facilities / Equip sanitary facility with liquid soap in a dispenser
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning