#8-9-248 Stirling Ave, Kitchener ON · Mill-Courtland Neighbourhood Association
6 janvier 2026
RéussiAucune infraction trouvée
BUMBLE BEE CONVENIENCE
Highland-Stirling Community Group
NUTRITION FOR LEARNING - ST. BERNADETTE
Highland-Stirling Community Group
JJ'S CONVENIENCE & CAFE
Highland-Stirling Community Group
PIZZA HUT
Victoria Hills Neighbourhood Association
ST. BERNADETTE-WDCSB-ED
Highland-Stirling Community Group
SUBWAY se trouve dans le quartier Mill-Courtland Neighbourhood Association. Mill-Courtland Neighbourhood Association, Kitchener compte 45 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 22 mai 2026, 28 (62%) d'entre eux ont réussi leur dernière inspection, avec 16 (36%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 7 fois depuis le 17 juin 2024, avec 3 réussites, 4 résultats conditionnels et 1 fermeture au dossier.
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
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.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange furniture to permit a clean and sanitary condition
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Provide sufficient detergent or chemicals for washing or sanitizing / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
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
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