#75 King St S, Waterloo ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
November 13, 2025
Conditional PassThis summary is AI generated and can contain mistakes.
Cleaning and maintenance chemicals must be stored in clearly labeled containers separate from food areas.
The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.
This restaurant has been inspected 5 times since December 6, 2024, with 1 pass, 4 conditional outcomes, and 0 closures on record.
2 violations
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in container bearing identifying labels
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
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.
1 violation
Food processed in a safe manner
No violations
3 violations
The premises is operated and maintained free from potential/immediate health hazards / CLOSE FOOD PREMISES / Failed to operate and maintain premises free from every condition that may be a health hazard / Failed to provide a supply of potable water adequate for the operation of the premises
Food is held at 4°C (40°F) or less
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
1 violation
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less