#5-4396 King St E, Kitchener ON
Réussi conditionnel
3 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
3 juin 2026
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs.
Les planchers, les murs et les plafonds de la cuisine doivent être nettoyés et réparés, en accordant une attention particulière aux zones autour et sous l'équipement, les comptoirs et les plinthes.
Le restaurant n'a pas correctement entretenu les salles de bains et les zones de lavage des mains propres et hygiéniques.
L'équipement de cuisine, les ustensiles et les surfaces qui entrent en contact avec les aliments doivent être en bon état, bien entretenus et régulièrement nettoyés et désinfectés. Les systèmes de ventilation et les hottes d'extraction doivent également être maintenus propres.
Ce restaurant a été inspecté 5 fois depuis le 21 octobre 2024, avec 1 réussite, 5 résultats conditionnels et 1 fermeture au dossier.
3 infractions
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 / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
Maintenance of sanitary facilities
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.
JAYALAKSHMI
Cedar Hill Community Group
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
5 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination
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 / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / 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) / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
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 / Remove all materials not associated with the daily operation of the premises (s.7)
1 infraction
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary
9 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food processed in a safe manner / Process food in a manner to ensure it is safe to eat / Reheat food to original cooking temperature within 2 hours / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
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
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with single service towels or air dryer
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area
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 ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary / Ensure food handlers refrain from conduct causing contamination of food and food areas
2 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
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