#27-170 University Ave W, Waterloo ON
Conditional Pass
9 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
July 22, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant must ensure hot and cold running water is available where food is prepared and utensils are cleaned, and must eliminate conditions that could pose health risks.
Food must be properly protected from contamination or adulteration during storage, preparation, and service.
Multi-use dishes, utensils, and surfaces that touch food must be cleaned and sanitized after each use and whenever they might have been contaminated.
The handwashing station did not have adequate hot and cold running water, or was not equipped with single-use towels or an air dryer.
The restaurant must provide accessible hand washing stations in the food preparation area that are used only for hand washing and are not blocked or obstructed.
The hand washing station in the food preparation area needs hot and cold running water under pressure, along with soap and paper towels in dispensers.
Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
Food preparation and storage areas must be arranged and designed so they can be kept clean and sanitary.
The restaurant must keep cleaning cloths and towels clean and in good condition, and change the sanitizing solution for wiping cloths at least every 2 hours to keep them sanitary.
This restaurant has been inspected 2 times since July 22, 2026, with 0 passes, 2 conditional outcomes, and 0 closures on record.
9 violations
The premises is operated and maintained free from potential/immediate health hazards / CLOSE FOOD PREMISES / Failed to operate and maintain premises free from every condition that may be a health hazard / Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned / Maintain premise free from conditions that may, be a health hazard, adversely affecting the sanitary operation of the premises
Food protected from contamination or adulteration
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.
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 / Clean and sanitize food contact surfaces or equipment as often as necessary
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water / Equip sanitary facility with single service towels or air dryer
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Provide hand washing basin in a convenient location in the food preparation area / Provide hand washing basin in food preparation area / Ensure hand washing basin is unobstructed and accessible for hand washing / Provide adequate number of hand washing stations / Hand washing stations must be conveniently accessible by food handlers
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 / Provide soap in a dispenser at hand basin in the food preparation area / Provide hot and cold running water under pressure / Maintain hand washing stations with adequate supplies
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
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 / Ensure wiping cloths are kept in a sanitizing solution when not in use
2 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
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