#8-525 Highland Road W, Kitchener ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
January 20, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Food must be stored on shelves or surfaces, not directly on the floor, to prevent contamination.
Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
The restaurant must provide liquid soap in a dispenser at handwashing stations.
This restaurant has been inspected 4 times since November 5, 2024, with 1 pass, 3 conditional outcomes, and 0 closures on record.
3 violations
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Food is held 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.
FOOD BASICS
Victoria Hills Neighbourhood Association
Maintenance of sanitary facilities / Equip sanitary facility with liquid soap in a dispenser
3 violations
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with a supply of toilet paper / Equip sanitary facility with single service towels or air dryer
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
2 violations
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
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
No violations