KitchenerStanley Park Community Association
#3B-4A-809 Victoria St N, KITCHENER ON
Réussi conditionnel
4 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
4 février 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit avoir un lavabo distinct réservé au lavage des mains du personnel, qui doit rester dégagé et facilement accessible.
Le restaurant doit s'assurer que tous les équipements, ustensiles et surfaces en contact avec les aliments sont correctement construits et bien entretenus.
Un gestionnaire alimentaire ou un superviseur certifié doit être présent pendant toutes les heures d'ouverture du restaurant.
Les manipulateurs d'aliments doivent manipuler les aliments et les ustensiles de manière propre et hygiénique pour prévenir la contamination.
PHO TRAN VIET-THAI RESTAURANT se trouve dans le quartier Stanley Park Community Association. Stanley Park Community Association, Kitchener compte 84 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 16 juillet 2026, 51 (61%) d'entre eux ont réussi leur dernière inspection, avec 30 (36%) 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.
CANADIAN TIRE GAS BAR
Ce restaurant a été inspecté 6 fois depuis le 20 août 2024, avec 1 réussite, 6 résultats conditionnels et 1 fermeture au dossier.
4 infractions
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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 handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers refrain from conduct causing contamination of food and food areas
2 infractions
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 in good repair
1 infraction
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
2 infractions
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area
4 infractions
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
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
6 infractions
Food protected from contamination or adulteration / Cover all food in storage / Store food off the floor to prevent contamination
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
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
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
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
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)
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