INDIAN SWEET MASTER

#1B-170 UNIVERSITY Ave. W, 1B Waterloo ON N2L 3E9 · Facility

7 inspections

Re-inspectionMar 23, 2026
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure walls are kept clean and in good repair
- Testing reagent used to determine concentration of sanitizer
  - Provide and use test reagent to determine concentration of sanitizer
Compliance InspectionMar 9, 2026
12 infractions
- Food protected from contamination or adulteration
  - Protect food from contamination and adulteration
  - Cover all food in storage
- Food is held at 4°C (40°F) or less
  - Thaw all hazardous foods maintaining a temperature of 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
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  - Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
  - Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
- 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
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
  - Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
  - Store toxic/poisonous substances in container bearing identifying labels
- Maintenance of sanitary facilities
  - Equip sanitary facility with liquid soap in a dispenser
- 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 in good repair
  - 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
- 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
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Ventilation system requires thorough cleaning
- 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
Re-inspectionNov 13, 2025
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
- Testing reagent used to determine concentration of sanitizer
- Maintenance of sanitary facilities
  - Equip sanitary facility with a constant supply of hot and cold running water
- 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 floors, walls, and ceilings are tight, smooth, and non-absorbent
- 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
  - 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
  - Remove all materials not associated with the daily operation of the premises (s.7)
Compliance InspectionNov 12, 2025
13 infractions
- The premises is operated and maintained free from potential/immediate health hazards
  - Failed to operate and maintain premises free from every condition that may be a health hazard
  - Maintain premise free from conditions that may, be a health hazard, adversely affecting the sanitary operation of the premises
- 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
- Food is held at 4°C (40°F) or less
  - Thaw all hazardous foods maintaining a temperature of 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 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
- 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
- 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
  - Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- 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
  - Ensure mechanical ventilation operable
- 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
  - Dispose of liquid waste in a sanitary manner
- Cloths and towels maintained in clean, good repair and not used for other purposes
Re-inspectionApr 1, 2025
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
  - Ensure all hazardous foods are stored at 4°C (40°F) or less
- 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 floors, walls, and ceilings are tight, smooth, and non-absorbent
Compliance InspectionMar 26, 2025
8 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
- Food is held at 4°C (40°F) or less
  - Ensure all hazardous foods are stored at 4°C (40°F) or less
  - Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- 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 clean wash / rinse water is provided
  - Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
  - Ensure wash / rinse water is at 43°C or greater
  - Provide sufficient detergent or chemicals for washing or sanitizing
- 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
- 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
- Ventilation is maintained to ensure the 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
  - Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
Compliance InspectionSep 26, 2024
2 infractions
- Food is held at 4°C (40°F) or less
  - Thaw all hazardous foods maintaining a temperature of 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