#82 King St W, KITCHENER ON · Downtown Neighbourhood Alliance
August 12, 2025
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
Food contact surfaces, utensils, and equipment must be in good condition without cracks, gaps, or damage that could harbor bacteria.
Food preparation equipment and storage areas must be arranged and maintained so they can be kept clean and sanitary.
ACE SHAWARMA AND BURGERS is in the Downtown Neighbourhood Alliance neighbourhood. Downtown Neighbourhood Alliance, Kitchener has 257 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 101 (39%) that have passed their most recent inspection, with 140 (54%) conditional and no closures.
This restaurant has been inspected 5 times since November 25, 2024, with 2 passes, 3 conditional outcomes, and 0 closures on record.
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 food contact equipment and utensils are free from cracks, crevices and open seams
This record comes from the local public-health unit for Kitchener. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange appliances to permit a clean and sanitary condition
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
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 / Ensure clean wash / rinse water is provided
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange appliances to permit a clean and sanitary condition