#B2-1400 WEBER ST E, KITCHENER ON · Centreville-Chicopee Community Association
May 4, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
GRAND MEHFIL, THE is in the Centreville-Chicopee Community Association neighbourhood. Centreville-Chicopee Community Association, Kitchener has 82 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 8, 2026, there are 35 (43%) that have passed their most recent inspection, with 41 (50%) conditional and no closures.
View the Centreville-Chicopee Community Association neighbourhood
This restaurant has been inspected 7 times since November 14, 2024, with 0 passes, 7 conditional outcomes, and 0 closures on record.
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
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.
CITY PIZZA
Centreville-Chicopee Community Association
Food protected from contamination or adulteration / Cover all food in storage
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
Separate hand washing basin provided for food handlers
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
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 are cleaned and sanitized
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
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
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 / Protect food from contamination and adulteration / Cover all food in storage
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
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 / Maintain hand washing stations with adequate supplies
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 or multi-service articles are cleaned and sanitized
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
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
Cloths and towels maintained in clean, good repair and not used for other purposes