#100-646 Erb St W, Waterloo ON
December 8, 2025
PassNo Violations Found
This restaurant has been inspected 6 times since January 30, 2025, with 2 passes, 2 conditional outcomes, and 2 closures on record.
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
This record comes from the local public-health unit for Waterloo. 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.
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
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
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
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
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces