#4396 KING ST E, KITCHENER ON · Downtown Neighbourhood Alliance
November 5, 2025
PassNo Violations Found
This restaurant has been inspected 5 times since August 21, 2024, with 3 passes, 2 conditional outcomes, and 0 closures on record.
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination
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 walls are kept clean and in good repair
HARVEY'S
Downtown Neighbourhood Alliance
VICTORIA BOWL
Victoria Park Neighbourhood Association
FISH HUT, THE
Downtown Neighbourhood Alliance
TIM HORTONS
Downtown Neighbourhood Alliance
NORTHERN THAI RESTAURANT
Downtown Neighbourhood Alliance
TIM HORTONS is in the Downtown Neighbourhood Alliance neighbourhood. Downtown Neighbourhood Alliance, Kitchener has 257 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 27, 2026, there are 109 (42%) that have passed their most recent inspection, with 132 (51%) conditional and no closures.
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.
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange furniture to permit a clean and sanitary condition / Maintain and arrange equipment to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)
Food processed in a safe manner / Cook pork (pork products) and ground meats (other than poultry) at 71°C (160°F) for 15 seconds / Cook poultry (cut or ground) at 74°C (165°F) for 15 seconds
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 / Provide adequate refrigerated space for hazardous food storage
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
Separate hand washing basin provided for food handlers / Provide hand washing basin in food preparation area / 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
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