#2-203 Albert St, Waterloo ON
Conditional Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 12, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Raw foods must be stored separately and below cooked or ready-to-eat foods to prevent contamination.
Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
The restaurant's bathroom must have either disposable paper towels or an air dryer available for customers.
The restaurant must regularly change the sanitizing solution used for cleaning cloths and surfaces at least every 2 hours to keep it effective and sanitary.
This restaurant has been inspected 4 times since October 10, 2025, with 0 passes, 4 conditional outcomes, and 0 closures on record.
4 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
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
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.
ZEHRS MARKET
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
2 violations
Food protected from contamination or adulteration
Food processed in a safe manner
8 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
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 / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / 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
3 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use