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CHAIWALA CO.

#3A-410 Hespeler Rd, Cambridge ON N1R 6J6 · Facility

Official record from Waterloo Region →

Inspection summary

CHAIWALA CO. has been inspected 5 times by Region of Waterloo Public Health since March 7, 2025. The most recent inspection, on September 10, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 4 times across 3 separate inspections, most recently on March 31, 2026. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on September 10, 2026. For example: Testing reagent used to determine concentration of sanitizer

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on September 10, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 10, 2026. For example: Food premise is protected against the entry and harbouring of pests

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on March 7, 2025. For example: Refrigeration and hot-holding equipment maintained

About this data

These results come from Region of Waterloo Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Compliance Inspection

    3 infractions

    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • 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
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
  2. Compliance Inspection

    3 infractions

    • 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
    • Separate hand washing basin provided for food handlers
      • 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
      • 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
      • Keep cloths clean, in good repair, and restricted to a single task
  3. Re-inspection

    3 infractions

    • Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
    • 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Maintain ventilation system in manner not permitting health hazard
      • Ventilation system requires thorough cleaning
  4. Compliance Inspection

    10 infractions

    • 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
    • Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
      • Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
    • 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
    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • 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
      • Maintain hand washing stations with adequate supplies
    • 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
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange equipment to permit a clean and sanitary condition
      • Maintain and arrange appliances to permit a clean and sanitary condition
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Maintain ventilation system in manner not permitting health hazard
      • Ventilation system requires thorough cleaning
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
    • 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
      • 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
  5. Compliance Inspection

    3 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store food off the floor to prevent contamination
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • 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

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