#102-130 KING ST S, WATERLOO ON
Conditional Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 6, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
The restaurant's manual dishwashing process did not follow proper steps for washing, rinsing, and sanitizing dishes.
The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.
The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
This restaurant has been inspected 2 times since October 2, 2025, with 0 passes, 2 conditional outcomes, and 0 closures on record.
4 violations
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Manual dishwashing: Wash, rinse, sanitize technique
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.
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
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
5 violations
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
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
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces