KitchenerVictoria Hills Neighbourhood Association
#554 Highland Rd W, Kitchener ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
July 7, 2026
This summary is AI generated and can contain mistakes.
The restaurant's bathrooms need to be cleaned and maintained, and must have liquid soap dispensers and either paper towels or air dryers available.
The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
AL SALEM CONVENIENCE STORE is in the Victoria Hills Neighbourhood Association neighbourhood. Victoria Hills Neighbourhood Association, Kitchener has 76 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 15, 2026, there are 33 (43%) that have passed their most recent inspection, with 38 (50%) conditional and no closures.
View the Victoria Hills Neighbourhood Association neighbourhood
This record comes from Region of Waterloo Public Health. 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.
PETRO CANADA - NEIGHBOURS
Victoria Hills Neighbourhood Association
This restaurant has been inspected 8 times since October 10, 2024, with 2 passes, 5 conditional outcomes, and 1 closure on record.
3 violations
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with liquid soap in a dispenser / Equip sanitary facility with single service towels or air dryer
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 cleaned and sanitized
No violations
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Manual dishwashing: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
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 / Equip sanitary facility with single service towels or air dryer
No violations
4 violations
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 / Store raw foods separate and below cooked / ready-to-eat foods
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
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
1 violation
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
4 violations
Food protected from contamination or adulteration / Store food off the floor to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods / Ensure racks, shelves or pallets are clean and designed to protect against contamination
Refrigeration and hot-holding equipment maintained
Maintenance of sanitary facilities / Equip sanitary facility with liquid soap in a dispenser
4 violations
Food protected from contamination or adulteration / Cover all food in storage
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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
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 in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
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