KitchenerDowntown Neighbourhood Alliance
#164 VICTORIA ST N, KITCHENER ON
Réussi conditionnel
5 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
12 août 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit s'assurer que les aliments sont correctement protégés contre la contamination et l'altération pendant le stockage, la préparation et le service.
Les aliments chauds doivent être refroidis de 60°C à 20°C en 2 heures, puis de 20°C à 4°C en 4 heures. Les aliments susceptibles de favoriser la croissance bactérienne ne doivent pas rester entre 4°C et 60°C pendant plus de 2 heures lors de la manipulation, la préparation ou le service.
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 restaurant doit utiliser un kit de test pour vérifier que le désinfectant a la bonne concentration pour nettoyer et désinfecter les surfaces.
Les manipulateurs d'aliments doivent se laver les mains régulièrement et maintenir une hygiène appropriée lorsqu'ils manipulent les aliments et les ustensiles.
METRO RESTAURANT se trouve dans le quartier Downtown Neighbourhood Alliance. Downtown Neighbourhood Alliance, Kitchener compte 250 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 1 septembre 2026, 117 (47%) d'entre eux ont réussi leur dernière inspection, avec 119 (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.
SAM'S CHINESE KITCHEN
Ce restaurant a été inspecté 8 fois depuis le 10 décembre 2024, avec 2 réussites, 6 résultats conditionnels et 1 fermeture au dossier.
5 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food processed in a safe manner / Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours / Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
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
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Aucune infraction
4 infractions
Food is held at 4°C (40°F) or less / Provide adequate refrigerated space for hazardous food storage
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 / 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
5 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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
Aucune infraction
3 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
5 infractions
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
Separate hand washing basin provided for food handlers / Provide hand washing basin in food preparation area / Ensure hand washing basin is unobstructed and accessible for hand washing
1 infraction
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 / Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
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
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 premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests