#2-400 The Boardwalk Waterloo, ON
Conditional Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
July 10, 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.
The restaurant's manual dishwashing process did not use the required sanitizer strength; chlorine sanitizer must reach at least 100 parts per million at 24°C or higher for at least 45 seconds.
Hot foods must be kept at a temperature of at least 60°C (140°F) after cooking or reheating.
The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-maintained.
This restaurant has been inspected 2 times since December 22, 2025, with 0 passes, 2 conditional outcomes, and 0 closures on record.
4 violations
Food protected from contamination or adulteration
Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
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.
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
5 violations
Food protected from contamination or adulteration / Cover all food in storage
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 / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent 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 of sound and tight construction
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