#3-4500 King St E, Kitchener ON
Réussi conditionnel
6 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
11 août 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments chauds doivent être maintenus à une température de 60°C (140°F) ou plus après la cuisson pour prévenir la croissance bactérienne.
Le lave-vaisselle commercial du restaurant doit être certifié selon la norme NSF/ANSI Standard 3 pour assurer le nettoyage, le rinçage, la température de l'eau, les cycles de temps et la désinfection appropriés de la vaisselle.
Les planchers, murs et plafonds du restaurant doivent être nettoyés et réparés pour maintenir des conditions d'hygiène appropriées.
La station de lavage des mains du restaurant n'avait pas d'eau chaude et froide courante disponible, ou n'avait pas de savon liquide dans un distributeur.
Le restaurant doit installer un distributeur de serviettes en papier à l'évier de lavage des mains dans la zone de préparation des aliments.
Le restaurant doit s'assurer que tout équipement, ustensile et surface en contact avec les aliments sont en bon état, correctement nettoyés et désinfectés, et faits de matériaux sûrs pour les aliments.
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.
SOI THAI FOON
Downtown Neighbourhood Alliance
Ce restaurant a été inspecté 8 fois depuis le 2 décembre 2024, avec 3 réussites, 5 résultats conditionnels et 1 fermeture au dossier.
6 infractions
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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings 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
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water / Equip sanitary facility with liquid soap in a dispenser
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in 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 are of sound and tight construction / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
Aucune infraction
4 infractions
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
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code) / Fail to maintain design, construction and installation requirements in Building Code
Aucune infraction
5 infractions
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
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
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code) / Sanitary facilities altered in floor space, toilets or washbasins without approval from a public health inspector
Aucune infraction
1 infraction
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 food contact equipment and utensils are free from cracks, crevices and open seams
3 infractions
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 ceilings are kept clean and in good repair
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with a constant supply of hot and cold running water
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition / Maintain and arrange appliances to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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 food contact equipment and utensils are free from cracks, crevices and open seams