Restaurant · Waterloo Region, ON

Wendy's Hamburgers

4500 King St E

Last inspected Jan 7, 2026 · View Map ↗ · Compare ↗

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Infractions found

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Wendy's Hamburgers last inspected?: The most recent inspection on record was on Jan 7, 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, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Aug 29, 2024 to Jan 7, 2026.
Has Wendy's Hamburgers ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Aug 29, 2024.

The Full Inspection History

4 inspections

Compliance Inspection

Jan 7, 2026

Infractions found

1 recorded violation

criticalCode —Other

Official Wording

Food is held at 4�C (40�F) or less

Inspector’s Notes

Corrected During Inspection: 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.

More about other finding

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jan 7, 2026 · Original Source

Compliance Inspection

Jul 23, 2025

Infractions found

2 recorded violations

criticalCode —Contamination

Official Wording

Food protected from contamination or adulteration

Inspector’s Notes

Corrected During Inspection: Cover all food in storage

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.

More about food not protected from contamination

criticalCode —Food temperature

Official Wording

Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating

Inspector’s Notes

Corrected During Inspection: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating, Preheat the hot holding unit to at least 60�C (140�F) before placing hot foods inside of the hot holding unit

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

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 23, 2025 · Original Source

Compliance Inspection