More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Mr. Sub / La Diperie last inspected?
The most recent inspection on record was on Feb 23, 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, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Sep 17, 2024 to Feb 23, 2026.
Has Mr. Sub / La Diperie ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 17, 2024.
The Full Inspection History
4 inspections
Compliance Inspection
Feb 23, 2026
Infractions found
1 recorded violation
minorCode —Other
Official Wording
Certified food handler present in the food service premise
Inspector’s Notes
Not in Compliance: Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 23, 2026 · Original Source
Compliance Inspection
Oct 8, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 8, 2025 · Original Source
Compliance Inspection
Mar 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
Corrected During Inspection
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.
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, Ensure all hazardous foods are stored 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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 7, 2025 · Original Source
Compliance Inspection
Sep 17, 2024
Infractions found
2 recorded violations
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: Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times, Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
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.
Testing reagent used to determine concentration of sanitizer
Inspector’s Notes
Not in Compliance: Provide and use test reagent to determine concentration of sanitizer
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.