#32-170 UNIVERSITY AVE W, WATERLOO ON
Conditional Pass
6 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
January 12, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Food must be properly protected from contamination or adulteration during storage, preparation, and service.
Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
The restaurant did not have or use proper testing materials to check if their sanitizer was at the correct strength.
The restaurant's ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
The restaurant must maintain proper ventilation to remove cooking odors, fumes, smoke, and excess heat.
This restaurant has been inspected 3 times since December 13, 2024, with 0 passes, 3 conditional outcomes, and 0 closures on record.
6 violations
Food protected from contamination or adulteration
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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.
Testing reagent used to determine concentration of sanitizer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
2 violations
Food is held at 4°C (40°F) or less
Testing reagent used to determine concentration of sanitizer
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 cleaned and sanitized
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