#116-308 King St N, Waterloo ON
Conditional Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
March 30, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Food must be properly protected from contamination or adulteration during storage, preparation, and service.
Dishes, utensils, and other items that contact food need to be cleaned and sanitized after each use and whenever they could have become contaminated.
Single-use items like cups and utensils must be stored and handled in a way that keeps them clean and prevents contamination.
Food preparation equipment, utensils, and surfaces must be in good condition without cracks or gaps, and ventilation systems must be kept clean.
This restaurant has been inspected 3 times since June 19, 2025, with 0 passes, 3 conditional outcomes, and 0 closures on record.
4 violations
Food protected from contamination or adulteration
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary
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.
Single service containers and articles kept free from contamination / Maintain single service containers and articles free from contamination
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are free from cracks, crevices and open seams / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
3 violations
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
1 violation
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