ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Mccabe's last inspected?
The most recent inspection on record was on Jun 10, 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, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Feb 12, 2025 to Jun 10, 2026.
Has Mccabe's ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Feb 12, 2025.
The Full Inspection History
3 inspections
Re-inspection
Jun 10, 2026
Infractions found
2 recorded violations
minorCode —Cleaning and sanitizing
Official Wording
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s Notes
Not in Compliance
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.
Food premise is protected against the entry and harbouring of pests
Inspector’s Notes
Not in Compliance: Protect against entry, harbouring and breeding of pests
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jun 10, 2026 · Original Source
Compliance Inspection
Jun 8, 2026
Re-inspection required
4 recorded violations
criticalCode —Food temperature
Official Wording
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s Notes
Not in Compliance: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds
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.
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Inspector’s Notes
Not in Compliance: Ventilation system requires thorough cleaning
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s Notes
Not in Compliance
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.
Food premise is protected against the entry and harbouring of pests
Inspector’s Notes
Not in Compliance: Protect against entry, harbouring and breeding of pests
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jun 8, 2026 · Original Source
Compliance Inspection
Feb 12, 2025
Infractions found
1 recorded violation
minorCode —Cleaning and sanitizing
Official Wording
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Inspector’s Notes
Not in Compliance: Cleaning required around, under, and behind kitchen equipment, counters, and baseboards, Ensure floors are kept clean and in good repair
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.