#130-600 LAURELWOOD DR, WATERLOO ON
Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
February 23, 2026
This summary is AI generated and can contain mistakes.
The restaurant must provide a dedicated hand washing sink in a convenient location within the food preparation area for staff to use.
Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
The restaurant needs to organize and clean its food preparation and storage areas, and remove items that aren't used for daily operations.
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.
VILLAGE AT UNIVERSITY GATES RH, THE
This restaurant has been inspected 8 times since July 29, 2024, with 2 passes, 5 conditional outcomes, and 1 closure on record.
3 violations
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the 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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)
3 violations
The premises is operated and maintained free from potential/immediate health hazards / CLOSE FOOD PREMISES / Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
4 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
7 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the food preparation area
1 violation
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
11 violations
Either mechanical or manual dishwashing is provided / Provide drainage racks that are corrosion-resistant
Food protected from contamination or adulteration / Store food off the floor to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
3 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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
2 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)
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 / Remove all materials not associated with the daily operation of the premises (s.7)
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 / 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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
No room with food is used for sleeping purposes / No food preparation or storage area is to be used for sleeping
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the food preparation area / Provide hand washing 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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
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