#1271 VICTORIA ST N, KITCHENER ON · Stanley Park Community Association
April 21, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / Ensure floors are kept clean and in good repair / Ensure walls 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 are cleaned and sanitized
HOWL AT THE MOON & ROXANNE'S is in the Stanley Park Community Association neighbourhood. Stanley Park Community Association, Kitchener has 85 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 8, 2026, there are 51 (60%) that have passed their most recent inspection, with 30 (35%) conditional and no closures.
This restaurant has been inspected 10 times since August 15, 2024, with 4 passes, 5 conditional outcomes, and 1 closure on record.
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
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.
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
The premises is operated and maintained free from potential/immediate health hazards / CLOSE FOOD PREMISES / Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / Ensure walls are kept clean and in good repair
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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / Ensure walls are kept clean and in good repair
Testing reagent used to determine concentration of sanitizer
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
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair / Ensure walls 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 or multi-service articles are cleaned and sanitized
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Collect and remove garbage and waste as necessary to maintain sanitary conditions
Food premise is protected against the entry and harbouring of pests / Maintain records of pest control measures taken / Retain pest control records for one year
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 / Ensure clean wash / rinse water is provided
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange appliances to permit a clean and sanitary condition