#300 King St E, Kitchener ON · Auditorium Neighbourhood Association
11 décembre 2025
Réussi conditionnelLes zones de préparation et de stockage des aliments doivent être organisées et conçues de manière à pouvoir être maintenues propres et hygiéniques.
Ce restaurant a été inspecté 6 fois depuis le 11 septembre 2024, avec 1 réussite, 5 résultats conditionnels et 1 fermeture au dossier.
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
KITCHENER MEMORIAL AUDITORIUM - CHEF'S TABLE & BAR
Auditorium Neighbourhood Association
KITCHENER MEMORIAL AUDITORIUM - POPCORN STAND UPPER 3RD FLOOR
Auditorium Neighbourhood Association
D.M.C'S JAMAICAN PATTIES
Auditorium Neighbourhood Association
COZZY CUPS CAFE
Auditorium Neighbourhood Association
KITCHENER MEMORIAL AUDITORIUM - THE AUD RESTAURANT
Auditorium Neighbourhood Association
NKFM - KIPFERS HERITAGE FARMS se trouve dans le quartier Auditorium Neighbourhood Association. Auditorium Neighbourhood Association, Kitchener compte 15 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 8 mai 2026, 6 (40%) d'entre eux ont réussi leur dernière inspection, avec 8 (53%) en réussi conditionnel et aucune fermeture.
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 / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination
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
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code) / Sanitary facilities altered in floor space, toilets or washbasins without approval from a public health inspector
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 in good repair / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
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
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
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code) / Sanitary facilities altered in floor space, toilets or washbasins without approval from a public health inspector
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 in good repair / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
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
Maintenance of sanitary facilities