KitchenerDoon Pioneer Park Community Association
#B7- 2480 HOMER WATSON BLVD, KITCHENER ON
Conditional Pass
6 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
January 19, 2026
This summary is AI generated and can contain mistakes.
Food must be properly covered and protected from contamination during storage, and ice must be handled and stored in a clean and sanitary way.
Cleaning chemicals and other toxic substances must be stored separately from food and food preparation areas to prevent contamination.
The restaurant needs to ensure bathrooms are clean and well-maintained, and must provide liquid soap in a dispenser for handwashing.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
The restaurant's cooking equipment, utensils, and surfaces that touch food need to be in good working condition and kept clean, and the ventilation system and exhaust hood need regular cleaning and maintenance.
CHURCH'S TEXAS CHICKEN is in the Doon Pioneer Park Community Association neighbourhood. Doon Pioneer Park Community Association, Kitchener has 75 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 16, 2026, there are 32 (43%) that have passed their most recent inspection, with 39 (52%) conditional and no closures.
View the Doon Pioneer Park Community Association neighbourhood
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.
PIZZA EXPRESS
Mill-Courtland Neighbourhood Association
This restaurant has been inspected 6 times since January 31, 2025, with 0 passes, 6 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 and handle ice in a sanitary manner
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 / Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with liquid soap in a dispenser
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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
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 ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
3 violations
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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 in good repair
9 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
1 violation
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
5 violations
Maintenance of sanitary facilities
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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
5 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
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
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
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
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 handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary / Ensure food handlers refrain from conduct causing contamination of food and food areas
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use / Keep cloths clean, in good repair, and restricted to a single task / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
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
Cloths and towels maintained in clean, good repair and not used for other purposes