Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Kuroki Shabu Shabu last inspected?
The most recent inspection on record was on May 28, 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: 2 violations 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 Jan 28, 2026 to May 28, 2026.
Has Kuroki Shabu Shabu ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jan 28, 2026.
The Full Inspection History
2 inspections
Compliance Inspection
May 28, 2026
Infractions found
2 recorded violations
criticalCode —Chemicals
Official Wording
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
Inspector’s Notes
Corrected During Inspection: Store toxic/poisonous substances in container bearing identifying labels
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Separate hand washing basin provided for food handlers
Inspector’s Notes
Corrected During Inspection: Ensure hand washing basin is unobstructed and accessible for hand washing
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), May 28, 2026 · Original Source
Compliance Inspection
Jan 28, 2026
Infractions found
2 recorded violations
criticalCode —Contamination
Official Wording
Food protected from contamination or adulteration
Inspector’s Notes
Corrected During Inspection: Protect food from contamination and adulteration, Store raw foods separate and below cooked / ready-to-eat foods
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.
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s Notes
Not in Compliance: Provide paper towels in a dispenser at hand basin in food preparation area
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.