#9-170 UNIVERSITY Ave W, WATERLOO ON
Conditional Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
December 15, 2025
Conditional PassThis summary is AI generated and can contain mistakes.
Raw foods like meat and poultry must be stored on lower shelves than ready-to-eat foods to prevent contamination.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-maintained.
The restaurant must keep cleaning cloths and towels clean and in good condition, using them only for cleaning purposes. Sanitizing solution for wiping cloths must be changed at least every 2 hours, or more frequently as needed, to keep it clean and sanitary.
This restaurant has been inspected 2 times since June 19, 2025, with 0 passes, 2 conditional outcomes, and 0 closures on record.
4 violations
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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
4 violations
Testing reagent used to determine concentration of sanitizer
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 are cleaned and sanitized
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning