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YWCA CAMBRIDGE GREENGATE CHILD CARE CENTRE

#605 Wesley Blvd, Cambridge ON N1T 0E8 · Facility

Official record from Waterloo Region →

Inspection summary

YWCA CAMBRIDGE GREENGATE CHILD CARE CENTRE has been inspected once by Region of Waterloo Public Health, on September 25, 2026. The most recent inspection, on September 25, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 September 25, 2026. For example: Food protected from contamination or adulteration

  • 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 once on September 25, 2026. For example: Either mechanical or manual dishwashing is provided

  • 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 September 25, 2026. For example: Food is held at 4°C (40°F) or less

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded once on September 25, 2026. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment

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.

1 inspection

  1. Compliance Inspection

    4 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store food off the floor to prevent contamination
    • Either mechanical or manual dishwashing is provided
      • Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • 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

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