KitchenerDowntown Neighbourhood Alliance
#2 DUKE ST E, KITCHENER ON
Réussi conditionnel
3 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
6 juillet 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit afficher les résultats des inspections sanitaires dans un endroit visible où les clients peuvent les voir, comme l'exige le département de la santé.
Les murs du restaurant doivent être nettoyés et réparés pour maintenir des conditions d'hygiène appropriées.
La salle de bain du restaurant doit être équipée soit de serviettes en papier jetables, soit d'un sèche-mains à air pour les clients.
MY BURGER se trouve dans le quartier Downtown Neighbourhood Alliance. Downtown Neighbourhood Alliance, Kitchener compte 251 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 15 juillet 2026, 117 (47%) d'entre eux ont réussi leur dernière inspection, avec 120 (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.
Ce restaurant a été inspecté 9 fois depuis le 28 août 2024, avec 2 réussites, 7 résultats conditionnels et 1 fermeture au dossier.
3 infractions
Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request / Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
5 infractions
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)
2 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
4 infractions
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Aucune infraction
5 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
4 infractions
Either mechanical or manual dishwashing is provided / Provide a 3-compartment sink of sufficient size
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
Aucune infraction
3 infractions
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
All food product is supplied by an inspected facility (Federal, Provincial, or Municipal) / Maintain records of food purchased for one year
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
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
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
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Collect and remove garbage and waste as necessary to maintain sanitary conditions
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
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