#4500 King St E, Kitchener ON
Conditional Pass
6 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
February 26, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Food must be properly covered and stored off the ground to prevent contamination.
The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.
The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
The restaurant must provide a hand washing station in the food preparation area with hot and cold running water, soap, and paper towels.
Food contact surfaces, equipment, and utensils must be properly cleaned and sanitized, and ventilation systems must be kept clean and well-maintained.
The restaurant needs to better seal or screen its entrances to prevent insects, birds, rodents, and other pests from entering the building.
This restaurant has been inspected 6 times since July 25, 2024, with 1 pass, 5 conditional outcomes, and 0 closures on record.
6 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
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
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.
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
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 hot and cold running water under pressure
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 / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
3 violations
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
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 / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
2 violations
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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
No violations
4 violations
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
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary
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
1 violation
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control