#290 WESTMOUNT RD N, WATERLOO ON
Réussi conditionnel
3 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
7 avril 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments entreposés n'étaient pas correctement couverts, ce qui pourrait permettre la contamination ou la détérioration.
Le restaurant doit mieux organiser et entretenir son équipement de manipulation des aliments et ses zones de stockage pour les maintenir propres et hygiéniques.
Le restaurant doit maintenir les chiffons et serviettes de nettoyage propres et en bon état, et conserver les chiffons d'essuyage dans une solution désinfectante lorsqu'ils ne sont pas utilisés.
Ce dossier provient de Region of Waterloo Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
RESURRECTION COLLEGE
Ce restaurant a été inspecté 7 fois depuis le 18 novembre 2024, avec 1 réussite, 6 résultats conditionnels et 1 fermeture au dossier.
3 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
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
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
Aucune infraction
4 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
1 infraction
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
1 infraction
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area
5 infractions
Food protected from contamination or adulteration / Cover all food in storage
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
3 infractions
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area
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 / Ventilation system requires thorough cleaning
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning