#1-200 The Boardwalk Kitchener, ON
January 14, 2026
Conditional PassHot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.