DineSafe shut down Waterfalls Indian Tapas and Grill in Kensington Market this week thanks to some insect infestation and food contamination issues. Even more surprising: Liberty Shawarma in CityPlace somehow escaped the same fate after racking up a whopping nine citations, six of which were deemed crucial.

Here are the rest of this week's stomach-churning results on DineSafe.

Waterfalls Indian Tapas (303 Augusta Ave.)

Inspected on: September 9, 2014

Inspection finding: Red (Closed)

Number of infractions: 10 (Minor: 2, Significant: 6, Crucial: 2)

Crucial infractions include: Operator fail to prevent an insect infestation. Operator fail to ensure food is not contaminated/adulterated.

Pancho's Bakery (1017 Dufferin St.)

Inspected on: September 9, 2014

Inspection finding: Yellow (Conditional)

Number of infractions: 4 (Minor: 1, Significant: 3)

Crucial infractions include: N/A

Burger Brats (254 Adelaide St.)

Inspected on: September 9, 2014

Inspection finding: Yellow (Conditional)

Number of infractions: 3 (Minor: 1, Significant: 1, Crucial: 1)

Crucial infractions include: Operator fail to maintain hazardous food(s) at 4C (40F) or colder.

Urawa Japanese Restaurant (254 Adelaide St.)

Inspected on: September 9, 2014

Inspection finding: Yellow (Conditional)

Number of infractions: 4 (Minor: 1, Significant: 3)

Crucial infractions include: N/A

Just Thai (234 Church St.)

Inspected on: September 9, 2014

Inspection finding: Yellow (Conditional)

Number of infractions: 4 (Minor: 2, Significant: 2)

Crucial infractions include: N/A

Liberty Shawarma (4K Spadina Ave.)

Inspected on: September 10, 2014

Inspection finding: Yellow (Conditional)

Number of infractions: 9 (Minor: 2, Significant: 1, Crucial: 6)

Crucial infractions include: Employee fail to wash hands before resuming work. Operator fail to ensure food is not contaminated/adulterated. Operator fail to thoroughly re-heat hazardous food item(s). Operator fail to maintain hazardous food(s) at 4C (40F) or colder. Maintain hazardous foods at internal temperature between 4 C and 60 C. Operator fail to thoroughly cook hazardous food item(s).