#222 Albert St, Waterloo ON
March 10, 2026
Conditional PassThe restaurant must have proper equipment for washing and sanitizing dishes, either by hand using a 3-compartment sink or by machine.
Hot 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.
A person with food safety certification was present at the restaurant during the inspection.