#25 EBY ST S, KITCHENER ON
This restaurant has been inspected 15 times since July 23, 2024, with 5 passes, 10 conditional outcomes, and 0 closures on record.
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
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Refrigeration and hot-holding equipment maintained
Hand washing basin with supplies of soap and paper towels in dispensers
Food protected from contamination or adulteration
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Refrigeration and hot-holding equipment maintained
Hand washing basin with supplies of soap and paper towels in dispensers
Refrigeration and hot-holding equipment maintained
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
Food protected from contamination or adulteration
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Refrigeration and hot-holding equipment maintained
Hand washing basin with supplies of soap and paper towels in dispensers
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
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer