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LAZEEZ SHAWARMA

#37-200 Franklin Blvd, Cambridge ON N1R 8S8 · Facility

Official record from Waterloo Region →

Inspection summary

LAZEEZ SHAWARMA has been inspected 10 times by Region of Waterloo Public Health since November 7, 2024. The most recent inspection, on August 4, 2026, recorded 6 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 7 inspections with 39 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 17 times across 9 separate inspections, most recently on August 4, 2026. For example: Manual dishwashing: Wash, rinse, sanitize technique

  • 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 15 times across 10 separate inspections, most recently on August 4, 2026. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • 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 6 times across 4 separate inspections, most recently on January 26, 2026. For example: Food is held at 4°C (40°F) or less

  • 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 5 times across 5 separate inspections, most recently on January 26, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on January 26, 2026. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation

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.

10 inspections

  1. Compliance Inspection

    6 infractions

    • 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 food contact surfaces or equipment as often as necessary
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
    • 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
    • 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
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  2. Complaint Inspection

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • 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
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers refrain from conduct causing contamination of food and food areas
  3. Re-inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
      • Equip sanitary facility with single service towels or air dryer
    • 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
  4. Re-inspection

    4 infractions

    • Either mechanical or manual dishwashing is provided
      • Provide drainage racks that are corrosion-resistant
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
    • 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
    • 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 in good repair
  5. Compliance Inspection

    13 infractions

    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
      • Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
      • 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
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • 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
    • 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
      • Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
    • Single service containers and articles kept free from contamination
      • Maintain single service containers and articles free from contamination
    • 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 of sound and tight construction
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange furniture to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises (s.7)
    • 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
    • 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
  6. Re-inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings are kept clean and in good repair
  7. Re-inspection

    8 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure clean wash / rinse water is provided
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
      • Use sanitizing agent for intended purpose
    • 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 ceilings 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
    • 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 of sound and tight construction
      • Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  8. Compliance Inspection

    11 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • 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
    • 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 ceilings 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
    • Separate hand washing basin provided for food handlers
      • Provide hand washing basin in 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
      • 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 of sound and tight construction
      • 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 corrosion-resistant and non-toxic
    • 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
  9. Compliance Inspection

    5 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store food off the floor to prevent contamination
    • 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
      • 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
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange furniture to permit a clean and sanitary condition
      • Maintain and arrange equipment to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises (s.7)
  10. Compliance Inspection

    9 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
      • Quaternary ammonium compound must be at least 200 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
    • Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
      • Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
    • 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 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 food preparation area
      • Hand washing stations must be conveniently accessible by food handlers
    • 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
      • Provide hot and cold running water under pressure
    • 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
    • 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

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