#94 BRIDGEPORT RD E, WATERLOO ON
April 14, 2026
Conditional PassHot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.
This restaurant has been inspected 10 times since July 19, 2024, with 4 passes, 6 conditional outcomes, and 0 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
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
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
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
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary
Single service containers and articles kept free from contamination / Maintain single service containers and articles free from contamination
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
Food protected from contamination or adulteration
Food is held at 4°C (40°F) or less
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner