#14-324 Highland Road W, Kitchener ON · Victoria Hills Neighbourhood Association
2 avril 2026
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Maintenance of sanitary facilities / Equip sanitary facility with liquid soap in a dispenser / Equip sanitary facility with single service towels or air dryer
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
INDO-HAKKA CORNER se trouve dans le quartier Victoria Hills Neighbourhood Association. Victoria Hills Neighbourhood Association, Kitchener compte 76 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 5 juin 2026, 36 (47%) d'entre eux ont réussi leur dernière inspection, avec 35 (46%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 10 fois depuis le 11 juin 2024, avec 2 réussites, 8 résultats conditionnels et 1 fermeture au dossier.
Maintenance of sanitary facilities / Equip sanitary facility with liquid soap in a dispenser / Equip sanitary facility with single service towels or air dryer
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
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.
Mill-Courtland Neighbourhood Association
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
Food protected from contamination or adulteration
Hand washing basin with supplies of soap and paper towels in dispensers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Food protected from contamination or adulteration
Refrigeration and hot-holding equipment maintained
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Hand washing basin with supplies of soap and paper towels in dispensers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Testing reagent used to determine concentration of sanitizer
Certified food handler present in the food service premise
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Food protected from contamination or adulteration
Testing reagent used to determine concentration of sanitizer
Maintenance of sanitary facilities
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Hand washing basin with supplies of soap and paper towels in dispensers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Cloths and towels maintained in clean, good repair and not used for other purposes
Food is held 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
Maintenance of sanitary facilities / Maintain sanitary facility 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 / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / 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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C