Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Guac Mexi Grill last inspected?
The most recent inspection on record was on Apr 1, 2026. The result listed by Region of Waterloo Public Health (Check It! We Inspect It.) was “Infractions found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Oct 17, 2024 to Apr 1, 2026.
Has Guac Mexi Grill ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Oct 17, 2024.
The Full Inspection History
4 inspections
Compliance Inspection
Apr 1, 2026
Infractions found
1 recorded violation
criticalCode —Contamination
Official Wording
Food protected from contamination or adulteration
Inspector’s Notes
Corrected During Inspection: Protect food from contamination and adulteration
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Apr 1, 2026 · Original Source
Compliance Inspection
Nov 3, 2025
Infractions found
1 recorded violation
criticalCode —Other
Official Wording
Food is held at 4�C (40�F) or less
Inspector’s Notes
Corrected During Inspection: 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
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s Notes
Corrected During Inspection: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.