KitchenerCentreville-Chicopee Community Association
#7A-1500 Weber St E, Kitchener ON
Réussi conditionnel
2 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
18 mars 2026
Ce résumé est généré par IA et peut contenir des erreurs.
La salle de bain du restaurant doit être équipée soit de serviettes en papier jetables, soit d'un sèche-mains à air pour les clients.
Le lavabo pour se laver les mains doit avoir du savon et des essuie-mains disponibles dans des distributeurs, et doit avoir de l'eau chaude et froide courante sous pression.
AMEHA'S FRESH FOOD se trouve dans le quartier Centreville-Chicopee Community Association. Centreville-Chicopee Community Association, Kitchener compte 82 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 8 juillet 2026, 30 (37%) d'entre eux ont réussi leur dernière inspection, avec 46 (56%) en réussi conditionnel et aucune fermeture.
Ce dossier provient de Region of Waterloo Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Ce restaurant a été inspecté 7 fois depuis le 30 octobre 2024, avec 2 réussites, 5 résultats conditionnels et 1 fermeture au dossier.
2 infractions
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
Aucune infraction
3 infractions
Food protected from contamination or adulteration / Cover all food in storage / Store and handle ice in a sanitary manner / Store raw foods separate and below cooked / ready-to-eat foods
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair
3 infractions
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in container bearing identifying labels
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
3 infractions
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Aucune infraction
7 infractions
Food protected from contamination or adulteration / Cover all food in storage / Store food off the floor to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods
Food processed in a safe manner / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange appliances to permit a clean and sanitary condition