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THE BIRYANIWALLA

#105-318 SPRUCE ST, WATERLOO ON N2L 3M7 · Facility

Official record from Waterloo Region →

Inspection summary

THE BIRYANIWALLA has been inspected 2 times by Region of Waterloo Public Health since July 22, 2026. The most recent inspection, on July 27, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 2 times on July 22, 2026. For example: Testing reagent used to determine concentration of sanitizer

  • 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 once on July 22, 2026. For example: Food protected from contamination or adulteration

  • 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 July 22, 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 once on July 22, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • 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 July 22, 2026. For example: Food premise is protected against the entry and harbouring of pests

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.

2 inspections

  1. Re-inspection

    0 infractions

  2. Compliance Inspection

    10 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • 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
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
      • 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 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 are of sound and tight construction
      • 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
    • 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)
    • Food premise is protected against the entry and harbouring of pests
      • Protect against entry, harbouring and breeding of pests
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
    • 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

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