Restaurant · Waterloo Region, ON

Jersey Mike's Subs

410 Hespeler Rd

Last inspected Mar 31, 2026 · View Map ↗ · Compare ↗

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Infractions found

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Jersey Mike's Subs last inspected?: The most recent inspection on record was on Mar 31, 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?: 2 inspections on record, from Oct 7, 2025 to Mar 31, 2026.
Has Jersey Mike's Subs ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Oct 7, 2025.

The Full Inspection History

2 inspections

Compliance Inspection

Mar 31, 2026

Infractions found

1 recorded violation

criticalCode —Food temperature

Official Wording

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, Preheat the hot holding unit to at least 60�C (140�F) before placing hot foods inside of the hot holding unit

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.

More about food kept at an unsafe temperature

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 31, 2026 · Original Source

Compliance Inspection

Oct 7, 2025

Infractions found

2 recorded violations

criticalCode —Food temperature

Official Wording

Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating

Inspector’s Notes

In Plain English

More about food kept at an unsafe temperature

minorCode —Cleaning and sanitizing

Official Wording

Cloths and towels maintained in clean, good repair and not used for other purposes

Inspector’s Notes

Corrected During Inspection: Ensure wiping cloths are kept in a sanitizing solution when not in use

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 7, 2025 · Original Source

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