#B17A-550 King St N, Waterloo ON
Conditional Pass
7 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 24, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Food must be properly covered and stored off the ground to prevent contamination.
The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.
The restaurant needs to install a soap dispenser at the hand washing sink in the food preparation area.
A certified food handler or supervisor must be present whenever the restaurant is open.
The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.
This restaurant has been inspected 2 times since September 9, 2024, with 0 passes, 2 conditional outcomes, and 0 closures on record.
7 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
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.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
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
3 violations
Manual dishwashing: Wash, rinse, sanitize technique / Provide sufficient detergent or chemicals for washing or sanitizing
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area