FAST EDDIE'S

Inspection summary

FAST EDDIE'S has been inspected 6 times by Region of Waterloo Public Health since October 22, 2024. The most recent inspection, on September 24, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on September 24, 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 once on September 24, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

• 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 2, 2026. For example: Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating

• Other findingsLower risk

  Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

  Recorded once on November 7, 2025. For example: Maintenance of sanitary facilities

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.

• View the official Region of Waterloo Public Health disclosure site
• See all inspected facilities in Waterloo Region
• How to read an inspection report