#A103-387 KING ST E, KITCHENER ON · Victoria Hills Neighbourhood Association
29 janvier 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 8 fois depuis le 1 août 2024, avec 4 réussites, 4 résultats conditionnels et 1 fermeture au dossier.
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
DAIRY QUEEN
Victoria Hills Neighbourhood Association
MARY BROWN'S CHICKEN AND TATERS
Victoria Hills Neighbourhood Association
TWICE THE DEAL PIZZA
J AND P FILIPINO STORE
Victoria Hills Neighbourhood Association
SUBWAY
CHE SAI GON se trouve dans le quartier Victoria Hills Neighbourhood Association. Victoria Hills Neighbourhood Association, Kitchener compte 77 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 26 mai 2026, 39 (51%) d'entre eux ont réussi leur dernière inspection, avec 31 (40%) en réussi conditionnel et 1 (1%) fermé.
Ce dossier provient de l'unité locale de santé publique pour Kitchener. 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.
Food protected from contamination or adulteration / 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 are of sound and tight construction
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
Manual dishwashing: Wash, rinse, sanitize technique / Provide sufficient detergent or chemicals for washing or sanitizing
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
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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
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 are cleaned and sanitized