#256 Victoria St. S, Kitchener ON · Cherry Park Neighbourhood Association
September 2, 2025
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant's refrigeration and hot-holding equipment was not properly maintained to keep food at safe temperatures.
The restaurant did not properly maintain clean and sanitary bathrooms and handwashing areas.
ANYTIME VARIETY STORE is in the Cherry Park Neighbourhood Association neighbourhood. Cherry Park Neighbourhood Association, Kitchener has 35 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 10 (29%) that have passed their most recent inspection, with 21 (60%) conditional and 1 (3%) closed.
View the Cherry Park Neighbourhood Association neighbourhood
This restaurant has been inspected 7 times since October 10, 2024, with 2 passes, 5 conditional outcomes, and 0 closures on record.
Refrigeration and hot-holding equipment maintained
Maintenance of sanitary facilities
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.
Cherry Park Neighbourhood Association
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area / 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
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
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
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 / Ensure walls are kept clean and in good repair
Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
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
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in container bearing identifying labels
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces