#75 UNIVERSITY Ave W, WATERLOO ON
April 28, 2026
Conditional PassThe restaurant needs to install a soap dispenser at the hand washing sink in the food preparation area.
The restaurant must keep cleaning cloths and towels clean and in good condition, and change the sanitizing solution for wiping cloths at least every 2 hours to keep them sanitary.
This restaurant has been inspected 15 times since September 20, 2024, with 4 passes, 11 conditional outcomes, and 0 closures on record.
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
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
This record comes from the local public-health unit for Waterloo. 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.
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
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
Food handlers who come into contact with food/utensils do so in a sanitary manner
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
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
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
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
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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
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