#60 WESTHEIGHTS DR, KITCHENER ON
April 8, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Raw foods like meat and poultry must be stored on lower shelves than ready-to-eat foods to prevent contamination.
The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
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 multi-service articles are suitable for intended purposes (food-grade)
The restaurant must properly collect and remove garbage and waste, and dispose of liquid waste in a sanitary way to keep the premises clean.
This restaurant has been inspected 9 times since December 4, 2024, with 5 passes, 4 conditional outcomes, and 0 closures on record.
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
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 multi-service articles are suitable for intended purposes (food-grade)
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.
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Dispose of liquid waste in a sanitary manner
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
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
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
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 in good repair
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner