KitchenerVictoria Hills Neighbourhood Association
#14-324 Highland Road W, Kitchener ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
April 2, 2026
This summary is AI generated and can contain mistakes.
The restroom needs liquid soap in a dispenser and either single-use paper towels or an air dryer for hand drying.
The restaurant must maintain proper ventilation to remove cooking odors, fumes, smoke, and excess heat.
INDO-HAKKA CORNER is in the Victoria Hills Neighbourhood Association neighbourhood. Victoria Hills Neighbourhood Association, Kitchener has 76 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 22, 2026, there are 35 (46%) that have passed their most recent inspection, with 36 (47%) conditional and no closures.
View the Victoria Hills Neighbourhood Association neighbourhood
This record comes from Region of Waterloo Public Health. 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.
This restaurant has been inspected 8 times since November 18, 2024, with 1 pass, 7 conditional outcomes, and 0 closures on record.
2 violations
Maintenance of sanitary facilities / Equip sanitary facility with liquid soap in a dispenser / Equip sanitary facility with single service towels or air dryer
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
1 violation
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
3 violations
Food protected from contamination or adulteration
Hand washing basin with supplies of soap and paper towels in dispensers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
6 violations
Food protected from contamination or adulteration
Refrigeration and hot-holding equipment maintained
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Hand washing basin with supplies of soap and paper towels in dispensers
3 violations
Testing reagent used to determine concentration of sanitizer
Certified food handler present in the food service premise
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
10 violations
Food protected from contamination or adulteration
Testing reagent used to determine concentration of sanitizer
Maintenance of sanitary facilities
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
No violations
5 violations
Food is held at 4°C (40°F) or less
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
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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
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
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 / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
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 / Ensure wiping cloths are kept in a sanitizing solution when not in use / Keep cloths clean, in good repair, and restricted to a single task / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces