#2-402 King St N, Waterloo ON
Conditional Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 12, 2026
This summary is AI generated and can contain mistakes.
Food must be properly covered and stored off the ground to prevent contamination.
The restaurant needs to install a soap dispenser at the hand washing sink in the food preparation area.
The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-maintained.
The restaurant needs to better seal or screen its entrances to prevent insects, birds, rodents, and other pests from entering the building.
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.
MIDNIGHT SNACK
This restaurant has been inspected 7 times since September 25, 2024, with 1 pass, 6 conditional outcomes, and 0 closures on record.
4 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
3 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade) / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
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
No violations
3 violations
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade) / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
Certified food handler present in the food service premise
3 violations
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary
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
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
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary
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 / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
2 violations
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
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)
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 / 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 / Keep cloths clean, in good repair, and restricted to a single task / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces