KitchenerNorth Six Neighbourhood Association
#8-645 Westmount Rd E, Kitchener ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
April 15, 2026
This summary is AI generated and can contain mistakes.
Food items in storage were not properly covered, which could allow contamination.
The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
The restaurant must keep cleaning cloths and towels clean and in good condition, and store them in sanitizing solution when not in use.
DAMASK RESTO MARKET is in the North Six Neighbourhood Association neighbourhood. North Six Neighbourhood Association, Kitchener has 24 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 7, 2026, there are 19 (79%) that have passed their most recent inspection, with 4 (17%) conditional and no closures.
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.
This restaurant has been inspected 7 times since August 27, 2024, with 2 passes, 5 conditional outcomes, and 0 closures on record.
3 violations
Food protected from contamination or adulteration / Cover all food in storage
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
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
3 violations
Food processed in a safe manner
Food is held at 4°C (40°F) or less
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area / Provide paper towels in a dispenser at hand basin in food preparation area
5 violations
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Food processed in a safe manner / Reheat food to original cooking temperature within 2 hours
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
No violations
4 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
Graded eggs used as prescribed in the regulation / Only Grade A or B eggs permitted
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
6 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Food processed in a safe manner / Process food in a manner to ensure it is safe to eat
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
5 violations
Food processed in a safe manner / Process food in a manner to ensure it is safe to eat / Reheat food to original cooking temperature within 2 hours / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
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
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
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 / 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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
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
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
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
Cloths and towels maintained in clean, good repair and not used for other purposes