#300 KING ST E, KITCHENER ON · Downtown Neighbourhood Alliance
26 janvier 2026
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant n'a pas correctement entretenu les salles de bains et les zones de lavage des mains propres et hygiéniques.
Le restaurant n'avait pas de fournitures adéquates de savon et d'essuie-mains en distributeurs au lavabo pour se laver les mains.
NKFM - SERRINIA CAFE (LOWER LEVEL) se trouve dans le quartier Downtown Neighbourhood Alliance. Downtown Neighbourhood Alliance, Kitchener compte 257 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 27 mai 2026, 109 (42%) d'entre eux ont réussi leur dernière inspection, avec 132 (51%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 7 fois depuis le 16 juillet 2024, avec 3 réussites, 4 résultats conditionnels et 1 fermeture au dossier.
Maintenance of sanitary facilities
Hand washing basin with supplies of soap and paper towels in dispensers
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.
WILLIAMS FRESH COFFEE
Downtown Neighbourhood Alliance
Maintenance of sanitary facilities
Hand washing basin with supplies of soap and paper towels in dispensers
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C
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
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
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
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 / 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
Food is held 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 / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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 / Ensure wiping cloths are kept in a sanitizing solution when not in use