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COFFEE CULTURE CAFE & EATERY

#138 Main St, CAMBRIDGE ON N1R 1V7 · Facility

Official record from Waterloo Region →

Inspection summary

COFFEE CULTURE CAFE & EATERY has been inspected 4 times by Region of Waterloo Public Health since November 26, 2024. The most recent inspection, on March 5, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 2 separate inspections, most recently on March 3, 2026. For example: Food is held at 4°C (40°F) or less

  • 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 2 times across 2 separate inspections, most recently on March 5, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

  • 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 2 times across 2 separate inspections, most recently on March 3, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 6 times across 3 separate inspections, most recently on March 5, 2026. For example: Separate hand washing basin provided for food handlers

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.

4 inspections

  1. Re-inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
  2. Compliance Inspection

    6 infractions

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • 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
    • 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
      • Maintain hand washing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • 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 handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  3. Compliance Inspection

    3 infractions

    • 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
    • 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
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  4. Compliance Inspection

    2 infractions

    • 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure wash water is between 60°C and 71°C

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