#14 KING ST N, WATERLOO ON
Conditional Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
April 16, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Food must be stored properly to prevent contamination, including keeping it off the floor and storing raw foods separately and below cooked or ready-to-eat foods.
The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
The restaurant must have a separate hand washing sink for employees only, and it must be kept clear and easily accessible for staff to use.
The restaurant must keep cleaning cloths and towels clean and in good condition, and store them in sanitizing solution when not in use.
This restaurant has been inspected 4 times since February 19, 2025, with 0 passes, 4 conditional outcomes, and 0 closures on record.
4 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
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.
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
3 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing
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
3 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Cloths and towels maintained in clean, good repair and not used for other purposes / 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
3 violations
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Food processed in a safe manner / Process food in a manner to ensure it is safe to eat
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