#G4-A-550 King St N, Waterloo ON
Conditional Pass
5 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 22, 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.
Food is stored at a safe cold temperature of 4°C (40°F) or below.
The restaurant's dishwashing machine wash water temperature was not within the required range of 60°C to 71°C, and an easy-to-read thermometer for monitoring wash and sanitizing temperatures was not provided.
Kitchen equipment, utensils, and food contact surfaces must be in good condition, properly maintained, cleaned, and sanitized, and made from food-safe materials.
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 4 times since September 27, 2024, with 1 pass, 3 conditional outcomes, and 0 closures on record.
5 violations
Food protected from contamination or adulteration
Food is held at 4°C (40°F) or less
: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C / Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
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.
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 equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
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
4 violations
Food protected from contamination or adulteration / Cover all food in storage
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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
5 violations
Food is held at 4°C (40°F) or less
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
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 / Ensure wiping cloths are kept in a sanitizing solution when not in use
1 violation
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer