#F03-655 Parkside Dr, Waterloo ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
April 13, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant's dishwashing equipment needs to have an easily readable thermometer to monitor water temperature, and the dishwasher must meet proper commercial or domestic safety certification standards.
The restaurant needs to clean and maintain its kitchen floors, walls, and ceilings, including areas around and under equipment, and ensure these surfaces are in good repair.
The hand washing sink needs to have soap and paper towels available in dispensers, and must have hot and cold running water supplied under pressure.
This restaurant has been inspected 4 times since August 6, 2024, with 0 passes, 4 conditional outcomes, and 0 closures on record.
3 violations
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Provide an easily readable thermometer for the dishwashing and sanitizing temperatures / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification / Ensure domestic NSF/ANSI dishwasher meets the Standard 184 certification
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 / Ensure ceilings are kept clean and in good repair / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
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 hot and cold running water under pressure
3 violations
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 / Ensure walls are kept clean and in good repair
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
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
1 violation
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
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less