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IPOTATO

#21-170 University Avenue West, Waterloo ON · Facility

Official record from Waterloo Region →

Inspection summary

IPOTATO has been inspected 7 times by Region of Waterloo Public Health since October 17, 2024. The most recent inspection, on August 18, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 5 times across 5 separate inspections, most recently on August 18, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

  • 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 2 separate inspections, most recently on August 11, 2025. For example: Food protected from contamination or adulteration

  • 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 August 18, 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 December 11, 2025. For example: Food is held at 4°C (40°F) or less

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on April 21, 2026. For example: Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat

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.

7 inspections

  1. Compliance Inspection

    2 infractions

    • 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
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
  2. Compliance Inspection

    2 infractions

    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
  3. Compliance Inspection

    3 infractions

    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
      • Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
    • 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
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • 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
  4. Compliance Inspection

    3 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
    • 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 ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
    • 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
  5. Re-inspection

    0 infractions

  6. Compliance Inspection

    7 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
    • 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
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • 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
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  7. Compliance Inspection

    3 infractions

    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
    • 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
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces

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