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THE CHINA BOWL

#5-258 King St N, waterloo ON N2J 2Y9 · Facility

Official record from Waterloo Region →

Inspection summary

THE CHINA BOWL has been inspected 6 times by Region of Waterloo Public Health since December 5, 2024. The most recent inspection, on June 5, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 7 times across 6 separate inspections, most recently on June 5, 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 6 times across 5 separate inspections, most recently on April 30, 2026. For example: Food protected from contamination or adulteration

  • 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 December 18, 2025. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • 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 5, 2024. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on June 5, 2026. For example: Certified food handler present in the food service premise

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.

6 inspections

  1. Compliance Inspection

    3 infractions

    • Maintenance of sanitary facilities
      • Equip sanitary facility with liquid soap in a dispenser
    • 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
  2. Compliance Inspection

    3 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • 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
  3. Compliance Inspection

    7 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • 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
      • Equip sanitary facility with single service towels or air dryer
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water under pressure
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • 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
  4. Compliance Inspection

    3 infractions

    • 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
    • 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
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
      • Fail to provide required illumination during all hours of operation
  5. Compliance Inspection

    3 infractions

    • 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
      • Equip sanitary facility with single service towels or air dryer
    • 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
  6. Compliance Inspection

    4 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Provide sufficient detergent or chemicals for washing or sanitizing
    • 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 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

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