#435-1187 Fischer-Hallman Rd, Kitchener ON · Williamsburg Community Association
7 avril 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 12 fois depuis le 8 novembre 2024, avec 5 réussites, 7 résultats conditionnels et 1 fermeture au dossier.
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
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
FARM BOY 2012 INC.
Williamsburg Community Association
BURGER KING
Williamsburg Community Association
MO'CHA BUBBLE TEA
Williamsburg Community Association
DOMINO'S PIZZA
Williamsburg Community Association
NATURAL JUICE
Williamsburg Community Association
ANTALYA KEBAB HOUSE se trouve dans le quartier Williamsburg Community Association. Williamsburg Community Association, Kitchener compte 76 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 27 mai 2026, 29 (38%) d'entre eux ont réussi leur dernière inspection, avec 45 (59%) en réussi conditionnel et aucune fermeture.
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.
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
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 cleaned and sanitized
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
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
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
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 floors 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
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing
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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
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
Food premise is protected against the entry and harbouring of pests / Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Single service containers and articles kept free from contamination / Maintain single service containers and articles free from contamination
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
Cloths and towels maintained in clean, good repair and not used for other purposes
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