#G5-G6-4336 KING ST E, KITCHENER ON
Réussi conditionnel
5 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
28 mai 2026
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs.
Les aliments n'étaient pas entreposés correctement au-dessus du plancher, ce qui pourrait permettre la contamination.
Le réfrigérateur ne maintient pas une température suffisamment froide et doit être réparé ou remplacé immédiatement. Les aliments périssables ne doivent pas être entreposés dans cet appareil jusqu'à ce qu'il puisse maintenir une température de 4°C (40°F) ou moins.
Le restaurant doit maintenir les salles de bains et les stations de lavage des mains propres et en bon état de fonctionnement.
Le restaurant doit mieux organiser et entretenir son équipement de manipulation et de stockage des aliments pour maintenir ces zones propres et hygiéniques, et doit enlever les articles qui ne sont pas nécessaires aux opérations quotidiennes.
Les manipulateurs d'aliments doivent se laver les mains régulièrement et maintenir une hygiène appropriée lorsqu'ils manipulent les aliments et les ustensiles.
Ce restaurant a été inspecté 6 fois depuis le 18 juillet 2024, avec 2 réussites, 4 résultats conditionnels et 1 fermeture au dossier.
5 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / 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 / Ensure all hazardous foods are stored at 4°C (40°F) or less
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.
JAYALAKSHMI
Cedar Hill Community Group
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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)
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
3 infractions
Food protected from contamination or adulteration / Cover all food in storage
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary / Ensure food handlers refrain from conduct causing contamination of food and food areas
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
2 infractions
Maintenance of sanitary facilities / Equip sanitary facility with a supply of toilet paper
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Aucune infraction
5 infractions
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store raw foods separate and below cooked / ready-to-eat foods
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
Aucune infraction