#75 UNIVERSITY Ave W, WATERLOO ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 2, 2026
This summary is AI generated and can contain mistakes.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
The kitchen floors, walls, and ceilings need to be cleaned and kept in good repair, particularly around and under equipment, counters, and baseboards.
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.
ST. MICHAEL CHURCH
This restaurant has been inspected 10 times since September 20, 2024, with 4 passes, 6 conditional outcomes, and 0 closures on record.
2 violations
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair
No violations
4 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food processed in a safe manner / Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours / Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
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 / Clean and sanitize food contact surfaces or equipment as often as necessary
1 violation
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
No violations
1 violation
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Displayed food must be enclosed in a manner to prevent contamination
1 violation
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Displayed food must be enclosed in a manner to prevent contamination
No violations
3 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers are clean and practice good personal hygiene / Ensure food handlers wash hands as often as necessary
No violations
Food handlers who come into contact with food/utensils do so in a sanitary manner