#3-435 King St N, WATERLOO ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
July 21, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.
The restaurant must arrange and maintain its food preparation equipment and storage areas to keep them clean and sanitary, and remove any items not needed for daily operations.
This restaurant has been inspected 6 times since September 16, 2024, with 3 passes, 3 conditional outcomes, and 0 closures on record.
2 violations
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange appliances to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)
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.
No violations
2 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
1 violation
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
2 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 of sound and tight construction / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition
No violations