Supermarket · Waterloo Region, ON

Sobeys

94 Bridgeport Rd E

Last inspected May 12, 2026 · View Map ↗ · Compare ↗

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No violations found

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Sobeys last inspected?: The most recent inspection on record was on May 12, 2026. The result listed by Region of Waterloo Public Health (Check It! We Inspect It.) was “No violations found”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 3 inspections on record, from Feb 21, 2025 to May 12, 2026.
Has Sobeys 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 21, 2025.

The Full Inspection History

3 inspections

Compliance Inspection

May 12, 2026

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.), May 12, 2026 · Original Source

Compliance Inspection

May 11, 2026

Re-inspection required

4 recorded violations

criticalCode —Facility maintenance

Official Wording

The premises is operated and maintained free from potential/immediate health hazards

Inspector’s Notes

Not in Compliance: Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned

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.

More about building upkeep issues

criticalCode —Food temperature

Official Wording

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

Inspector’s Notes

Not in Compliance: Ensure wash water is between 60�C and 71�C

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

criticalCode —Cleaning and sanitizing

Official Wording

Manual dishwashing: Wash, rinse, sanitize technique

Inspector’s Notes

Not in Compliance: Ensure wash / rinse water is at 43�C or greater

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

minorCode —Handwashing

Official Wording

Hand washing basin with supplies of soap and paper towels in dispensers

Inspector’s Notes

Not in Compliance: Provide hot and cold running water under pressure

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.