#190 Gateway Park Dr, Kitchener Ontario
April 9, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
All food products must come from inspected facilities (federal, provincial, or municipal sources).
Food preparation equipment, utensils, and surfaces must be in good condition, properly maintained, and made of food-safe materials.
This restaurant has been inspected 7 times since September 11, 2024, with 3 passes, 4 conditional outcomes, and 0 closures on record.
All food product is supplied by an inspected facility (Federal, Provincial, or Municipal) / Ensure all food product is supplied from an inspected facility (Federal, Provincial, Municipal)
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
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.
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction
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
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
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
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods / Ensure racks, shelves or pallets are clean and designed to protect against contamination
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
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