KitchenerDowntown Neighbourhood Alliance
#30 Duke St W, Kitchener ON
Réussi conditionnel
5 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
12 mars 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le réfrigérateur ne maintient pas une température suffisamment froide et doit être réparé ou remplacé immédiatement. Les aliments périssables ne doivent pas être entreposés dans cet appareil jusqu'à ce qu'il puisse maintenir une température de 4°C (40°F) ou moins.
Le lave-vaisselle commercial doit maintenir des températures d'eau appropriées (60-71°C pour le lavage) et des niveaux de désinfectant (au moins 100 ppm de chlore pendant 45 secondes) pour nettoyer efficacement la vaisselle.
Les surfaces de contact avec les aliments et l'équipement n'ont pas été nettoyés et désinfectés assez souvent ou après des utilisations susceptibles de causer une contamination.
Le restaurant doit installer un distributeur de serviettes en papier à l'évier de lavage des mains dans la zone de préparation des aliments.
Les manipulateurs d'aliments doivent manipuler les aliments et les ustensiles de manière propre et hygiénique pour prévenir la contamination.
CRAZY CANUCK, THE se trouve dans le quartier Downtown Neighbourhood Alliance. Downtown Neighbourhood Alliance, Kitchener compte 251 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 15 juillet 2026, 117 (47%) d'entre eux ont réussi leur dernière inspection, avec 120 (48%) 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 27 août 2024, avec 2 réussites, 5 résultats conditionnels et 1 fermeture au dossier.
5 infractions
Food is held at 4°C (40°F) or less / 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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure wash water is between 60°C and 71°C / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
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
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
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers refrain from conduct causing contamination of food and food areas
Aucune infraction
Aucune infraction
7 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / 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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
1 infraction
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
8 infractions
Food is held at 4°C (40°F) or less / 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
Hot holding: minimum of 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
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
3 infractions
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Food premise is protected against the entry and harbouring of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
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 / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls 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 are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure food contact equipment and utensils are corrosion-resistant and non-toxic / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use / Keep cloths clean, in good repair, and restricted to a single task
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors 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 cleaned and sanitized
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces