#668 ERB ST W, WATERLOO ON
Conditional Pass
5 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 15, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Ice must be stored and handled in a clean way to prevent contamination.
The restaurant must follow the manufacturer's instructions when using sanitizing agents for hand-washing dishes, ensuring proper washing, rinsing, and sanitizing steps.
The dishwashing machine's wash water temperature must be maintained between 60°C and 71°C to properly clean and sanitize dishes.
Equipment, utensils, and surfaces that touch food must be in good condition and properly maintained.
The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.
This restaurant has been inspected 4 times since October 16, 2024, with 2 passes, 2 conditional outcomes, and 0 closures on record.
5 violations
Food protected from contamination or adulteration / Store and handle ice in a sanitary manner
Manual dishwashing: Wash, rinse, sanitize technique / Use sanitizing agent in accordance with manufacturer's instructions
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.
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C
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
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
No violations
2 violations
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 / Provide soap in a dispenser at hand basin in the food preparation area
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
No violations