#150 UNIVERSITY Ave W, WATERLOO ON
April 13, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.
Multi-use dishes, utensils, and surfaces that touch food must be cleaned and sanitized after each use and whenever they might have been contaminated.
The kitchen floors, walls, and ceilings need to be cleaned and repaired, with particular attention to areas around and under equipment, counters, and baseboards.
The hand washing station in the food preparation area must have soap and paper towels available in dispensers.
The restaurant needs to prevent pests like insects and rodents from entering and must hire a licensed pest control company to treat any pest problems.
The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.
This restaurant has been inspected 10 times since August 22, 2024, with 1 pass, 9 conditional outcomes, and 0 closures on record.
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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
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.
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 / Ensure walls are kept clean and in good repair
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area / Provide soap in a dispenser at hand basin in the food preparation area
Food premise is protected against the entry and harbouring of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control
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
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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
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 / Ensure walls are kept clean and in good repair
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area / Provide soap in a dispenser at hand basin in the food preparation area
Food premise is protected against the entry and harbouring of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control
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
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / Ensure walls are kept clean and in good repair
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
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
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
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
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)
Cloths and towels maintained in clean, good repair and not used for other purposes
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 / Store and handle ice in a sanitary manner / 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 / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
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
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
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Food protected from contamination or adulteration
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
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
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer