#B7- 2480 HOMER WATSON BLVD, KITCHENER ON
22 janvier 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 9 fois depuis le 17 juin 2024, avec 3 réussites, 6 résultats conditionnels et 1 fermeture au dossier.
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
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.
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
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 / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Refrigeration and hot-holding equipment maintained
Hand washing basin with supplies of soap and paper towels in dispensers
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
Single service containers and articles kept free from contamination / Maintain single service containers and articles free from contamination
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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Provide sufficient detergent or chemicals for washing or sanitizing
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 food contact equipment and utensils are free from cracks, crevices and open seams
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
Either mechanical or manual dishwashing is provided
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
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
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
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Refrigeration and hot-holding equipment maintained
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning