#101-130 King Street South, Waterloo ON
April 24, 2026
Conditional PassFood items in storage were not properly covered, which could allow contamination or spoilage.
Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
The restaurant must ensure that water used for washing and rinsing dishes by hand is heated to at least 43°C (109°F).
Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
All food products must come from inspected facilities (federal, provincial, or municipal sources).
The restaurant needs to ensure hot-holding equipment is properly maintained and has enough space to keep hot foods at safe temperatures.
The restaurant's bathroom must have either disposable paper towels or an air dryer available for customers.
The restaurant must provide easily accessible hand washing stations in the food preparation area for staff to use during food handling.
A certified food handler or supervisor must be present whenever the restaurant is open.
Food handlers must wash their hands regularly and maintain proper hygiene when handling food and utensils.
The restaurant must take steps to prevent pests like insects, rodents, and birds from entering the building by sealing entrances tightly or installing screens.
The restaurant must keep cleaning cloths and towels clean and in good condition, and must provide a sanitizing solution for cleaning utensils and food contact surfaces.
This restaurant has been inspected 6 times since July 25, 2024, with 1 pass, 5 conditional outcomes, and 0 closures on record.
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
This record comes from the local public-health unit for Waterloo. 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.
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
All food product is supplied by an inspected facility (Federal, Provincial, or Municipal) / Ensure all food product is supplied from an inspected facility (Federal, Provincial, Municipal)
Refrigeration and hot-holding equipment maintained / Provide hot holding equipment space of sufficient size
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the food preparation area / Provide hand washing basin in food preparation area / Ensure hand washing basin is unobstructed and accessible for hand washing / Provide adequate number of hand washing stations / Hand washing stations must be conveniently accessible by food handlers
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
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
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
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
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
Testing reagent used to determine concentration of sanitizer
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
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