#82 Margaret Ave, Kitchener ON
July 3, 2025
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must clean and sanitize items and surfaces that touch food after each use and whenever they could have become contaminated.
Cleaning and maintenance chemicals must be stored in clearly labeled containers separate from food areas.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.
The restaurant must keep hand washing stations stocked with soap and paper towels in working dispensers.
Food preparation equipment, utensils, and surfaces had cracks, crevices, or damage that needed to be repaired or replaced to prevent food contamination.
The restaurant must keep cleaning cloths and towels clean and in good condition, and use each one for only one specific task.
This restaurant has been inspected 2 times since June 26, 2025, with 1 pass, 1 conditional outcome, and 0 closures on record.
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
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
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.
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Hand washing basin with supplies of soap and paper towels in dispensers / Maintain hand washing stations with adequate supplies
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 food contact equipment and utensils are free from cracks, crevices and open seams
Cloths and towels maintained in clean, good repair and not used for other purposes / Keep cloths clean, in good repair, and restricted to a single task