#4-1144 Courtland Avenue E, Kitchener ON · Huron Community Association
20 mai 2026
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant doit s'assurer que l'équipement de réfrigération et de maintien au chaud est équipé d'un thermomètre facile à lire pour pouvoir surveiller les températures.
L'équipement, les ustensiles et les surfaces qui entrent en contact avec les aliments doivent être en bon état et bien entretenus.
NORTH SHAWARMA se trouve dans le quartier Huron Community Association. Huron Community Association, Kitchener compte 38 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 20 mai 2026, 20 (53%) d'entre eux ont réussi leur dernière inspection, avec 17 (45%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 9 fois depuis le 26 juillet 2024, avec 2 réussites, 7 résultats conditionnels et 1 fermeture au dossier.
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles 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.
Huron Community Association
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Single service containers and articles kept free from contamination / Maintain single service containers and articles free from contamination
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
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Single service containers and articles kept free from contamination / Maintain single service containers and articles free from contamination
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 processed in a safe manner / Process food in a manner to ensure it is safe to eat
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
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
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
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
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
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / 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 / Store food off the floor to prevent contamination
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls 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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
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