#40 PIONEER DR, KITCHENER ON · Doon Pioneer Park Community Association
July 22, 2025
Conditional PassPotentially hazardous foods must be stored in the refrigerator at 4°C (40°F) or colder to prevent bacterial growth.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
Equipment and furniture in food preparation and storage areas must be arranged and maintained in a way that allows for easy cleaning and sanitary conditions.
This restaurant has been inspected 3 times since September 20, 2024, with 1 pass, 2 conditional outcomes, and 0 closures on record.
Food is held 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
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition / Maintain and arrange appliances to permit a clean and sanitary condition
CIRCLE K is in the Doon Pioneer Park Community Association neighbourhood. Doon Pioneer Park Community Association, Kitchener has 76 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 11, 2026, there are 27 (36%) that have passed their most recent inspection, with 44 (58%) conditional and 1 (1%) closed.
View the Doon Pioneer Park Community Association neighbourhood
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.
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code) / Fail to maintain design, construction and installation requirements in Building Code
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 walls are kept clean and in good repair
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
Food handlers who come into contact with food/utensils do so in a sanitary manner
Cloths and towels maintained in clean, good repair and not used for other purposes