KitchenerCentral Frederick Neighbourhood Association
#34B-385 Frederick St, Kitchener ON
Réussi conditionnel
4 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
21 mai 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments doivent être entreposés sur des étagères ou des surfaces, et non directement sur le sol, pour éviter la contamination.
Les surfaces de contact avec les aliments et l'équipement n'ont pas été nettoyés et désinfectés assez souvent ou après des utilisations susceptibles de causer une contamination.
Le restaurant doit avoir un évier séparé réservé uniquement au lavage des mains des employés et ne peut pas être utilisé à d'autres fins.
Les manipulateurs d'aliments doivent se laver les mains régulièrement et maintenir une hygiène appropriée lorsqu'ils manipulent les aliments et les ustensiles.
PALM VALLEY INDIAN CUISINE se trouve dans le quartier Central Frederick Neighbourhood Association. Central Frederick Neighbourhood Association, Kitchener compte 18 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 16 juin 2026, 10 (56%) d'entre eux ont réussi leur dernière inspection, avec 8 (44%) en réussi conditionnel et aucune fermeture.
Voir le quartier Central Frederick Neighbourhood Association
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 8 fois depuis le 23 août 2024, avec 1 réussite, 8 résultats conditionnels et 1 fermeture au dossier.
4 infractions
Food protected from contamination or 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
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
1 infraction
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
7 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 / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
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
2 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
1 infraction
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
2 infractions
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Keep cloths clean, in good repair, and restricted to a single task
2 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
3 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
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