Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was South Street Burger last inspected?
The most recent inspection on record was on Mar 12, 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 Dec 2, 2024 to Mar 12, 2026.
Has South Street Burger ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Dec 2, 2024.
The Full Inspection History
4 inspections
Compliance Inspection
Mar 12, 2026
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: Ensure ceilings 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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Sep 17, 2025 · Original Source
Compliance Inspection
Jan 14, 2025
Infractions found
5 recorded violations
minorCode —Cleaning and sanitizing
Official Wording
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.
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.
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s Notes
Corrected During Inspection: 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.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s Notes
Corrected During Inspection: Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
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.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jan 14, 2025 · Original Source
Compliance Inspection
Dec 2, 2024
Infractions found
4 recorded violations
minorCode —Handwashing
Official Wording
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s Notes
Corrected During Inspection: 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.
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.