HYDERABAD CAFE

#1-79 Elgin St. N, Cambridge ON N1R 5H4 · Facility

10 inspections

Compliance InspectionMar 27, 2026
3 infractions
- 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 wash water is between 60°C and 71°C
- Maintenance of sanitary facilities
- Cloths and towels maintained in clean, good repair and not used for other purposes
Re-inspectionNov 5, 2025
3 infractions
- 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
- Maintenance of sanitary facilities
  - Maintain sanitary facility 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 of sound and tight construction
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Compliance InspectionNov 3, 2025
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
- Manual dishwashing: Wash, rinse, sanitize technique
  - Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  - Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- 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
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure walls are kept clean and in good repair
- Maintenance of sanitary facilities
  - Maintain sanitary facility 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
  - 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 equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- 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
  - 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
Re-inspectionJul 11, 2025
6 infractions
- Food protected from contamination or adulteration
  - Store food off the floor to prevent contamination
- Manual dishwashing: Wash, rinse, sanitize technique
  - Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- 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
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure ceilings are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
- 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
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Compliance InspectionJul 8, 2025
14 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
  - Store raw foods separate and below cooked / ready-to-eat foods
- 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
- 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
- Testing reagent used to determine concentration of sanitizer
  - Provide and use test reagent to determine concentration of sanitizer
- 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
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
- Separate hand washing basin provided for food handlers
  - Provide hand washing basin in a convenient location in the food preparation area
- 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
- 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
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange appliances to permit a clean and sanitary condition
- 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
  - Ensure food handlers refrain from conduct causing contamination of food and food areas
- Food premise is protected against the entry and harbouring of pests
  - Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- 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
  - Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Re-inspectionMar 18, 2025
0 infractions
Complaint InspectionMar 14, 2025
8 infractions
- Food protected from contamination or adulteration
  - Protect food from contamination and adulteration
  - Cover all food in storage
- The premises is operated and maintained free from potential/immediate health hazards
  - CLOSE FOOD PREMISES
  - Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
  - Maintain premise free from conditions that may, be a health hazard, adversely affecting the sanitary operation of the premises
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - 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 soap in a dispenser at hand basin in the food preparation area
- 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
- 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
- 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
- Food premise is protected against the entry and harbouring of pests
  - Protect against entry, harbouring and breeding of pests
  - Evidence of significant insect / rodent infestation
Re-inspectionJan 22, 2025
6 infractions
- Either mechanical or manual dishwashing is provided
  - Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
  - Provide drainage racks that are corrosion-resistant
- Food is held 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
  - Ensure wash water is between 60°C and 71°C
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - 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 food contact equipment and utensils are free from cracks, crevices and open seams
  - Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Food handlers who come into contact with food/utensils do so in a sanitary manner
  - Ensure food handlers wash hands as often as necessary
Compliance InspectionJan 21, 2025
11 infractions
- Food protected from contamination or adulteration
  - Protect food from contamination and adulteration
  - Cover all food in storage
- Either mechanical or manual dishwashing is provided
  - Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
  - Provide drainage racks that are corrosion-resistant
- Food is held 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
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
  - Clean and sanitize food contact surfaces or equipment as often as necessary
- Refrigeration and hot-holding equipment maintained
  - Provide easily readable thermometer in refrigeration or hot-holding equipment
- 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 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
- 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
  - Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Food handlers who come into contact with food/utensils do so in a sanitary manner
  - Ensure food handlers wash hands as often as necessary
- Cloths and towels maintained in clean, good repair and not used for other purposes
  - 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
Compliance InspectionDec 18, 2024
14 infractions
- Food protected from contamination or adulteration
  - Cover all food in storage
- 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
- Refrigeration and hot-holding equipment maintained
  - Provide easily readable thermometer in refrigeration or hot-holding equipment
- Testing reagent used to determine concentration of sanitizer
  - Provide and use test reagent to determine concentration of sanitizer
- Maintenance of sanitary facilities
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - 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
  - Provide hand washing basin in a convenient location in the food preparation area
  - 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
- 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
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
  - Ventilation system requires thorough cleaning
- Food premise is protected against the entry and harbouring of pests
- 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