KitchenerDoon Pioneer Park Community Association
#123 Pioneer Dr, E103 Kitchener ON
Conditional Pass
1 violation was found at the most recent inspection.
Source: Region of Waterloo Public Health
June 8, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
DOUBLE TASTE SHAWARMA 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 restaurant has been inspected 4 times since October 24, 2024, with 0 passes, 4 conditional outcomes, and 0 closures on record.
1 violation
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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.
YMCA LITTLE PAUSE CHILD CARE
Doon Pioneer Park Community Association
6 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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 / 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 / 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
2 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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
1 violation
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 or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized