#H-220 King ST N, WATERLOO ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
July 24, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Ice was not stored or handled in a clean and sanitary way, which could allow contamination of food or drinks.
The restaurant must keep cleaning cloths and towels clean and in good condition, and store them in sanitizing solution when not in use.
This restaurant has been inspected 6 times since November 7, 2024, with 0 passes, 6 conditional outcomes, and 0 closures on record.
2 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store and handle ice in a sanitary manner
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
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.
2 violations
Food protected from contamination or adulteration
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
4 violations
Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
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
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing
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
2 violations
Food protected from contamination or adulteration / Store food off the floor to prevent contamination / Store and handle ice in a sanitary manner
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
3 violations
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 handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
2 violations
Food protected from contamination or adulteration / Store food off the floor to prevent contamination / Store and handle ice in a sanitary manner
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