#B-3 Regina St N, Waterloo ON
Conditional Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
May 26, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Food items in storage were not properly covered, which could allow contamination.
The restaurant must have a separate sink designated only for employees to wash their hands, and it cannot be used for other purposes.
The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
Equipment, utensils, and surfaces that touch food must be in good condition and properly maintained.
This restaurant has been inspected 3 times since April 30, 2026, with 1 pass, 2 conditional outcomes, and 0 closures on record.
4 violations
Food protected from contamination or adulteration / Cover all food in storage
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
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.
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 in good repair
No violations
5 violations
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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
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
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