#9-235 IRA NEEDLES BLVD, KITCHENER ON
Réussi
5 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
20 août 2026
RéussiCe résumé est généré par IA et peut contenir des erreurs.
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.
Le restaurant doit utiliser un kit de test pour vérifier que le désinfectant a la bonne concentration pour nettoyer et désinfecter les surfaces.
Les planchers, les murs et les plafonds du restaurant doivent être nettoyés et réparés pour maintenir des conditions sanitaires appropriées.
Le système de ventilation du restaurant doit être nettoyé et entretenu correctement pour éliminer efficacement les odeurs de cuisine, les vapeurs et la chaleur.
Le restaurant doit empêcher les parasites comme les insectes, rongeurs et oiseaux d'entrer en scellant les entrées et en utilisant des moustiquaires, et doit conserver des registres des traitements antiparasitaires effectués.
Ce restaurant a été inspecté 6 fois depuis le 20 février 2025, avec 1 réussite, 4 résultats conditionnels et 1 fermeture au dossier.
5 infractions
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Maintain ventilation system in manner not permitting health hazard / Ventilation system requires thorough cleaning
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Maintain records of pest control measures taken / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
3 infractions
The premises is operated and maintained free from potential/immediate health hazards / CLOSE FOOD PREMISES / Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
3 infractions
The premises is operated and maintained free from potential/immediate health hazards / CLOSE FOOD PREMISES / Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
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
3 infractions
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 floors are kept clean and in good repair
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
1 infraction
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
4 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 equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
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
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces