#200 UNIVERSITY Ave W, WATERLOO ON
Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
May 14, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
The restaurant must cook pork and ground meats to at least 160°F, reheat food to its original cooking temperature within 2 hours, and not leave potentially unsafe foods in the 40°F to 140°F temperature range for more than 2 hours during preparation or service.
Food preparation equipment, utensils, and surfaces had cracks, crevices, or damage that needed to be repaired or replaced to prevent food contamination.
This restaurant has been inspected 4 times since October 21, 2024, with 1 pass, 3 conditional outcomes, and 0 closures on record.
3 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food processed in a safe manner / Process food in a manner to ensure it is safe to eat / Cook pork (pork products) and ground meats (other than poultry) at 71°C (160°F) for 15 seconds / Reheat food to original cooking temperature within 2 hours / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
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 food contact equipment and utensils are free from cracks, crevices and open seams
2 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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
2 violations
Food processed in a safe manner
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
2 violations
Food protected from contamination or adulteration / Store and handle ice in a sanitary manner
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary