#15A-2960 KINGSWAY DR, KITCHENER ON
May 20, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Ice must be stored and handled in a clean way to prevent contamination.
The restaurant's commercial dishwasher must meet NSF/ANSI Standard 3 certification to ensure proper cleaning, rinsing, water temperature, timing, and sanitizing of dishes.
This restaurant has been inspected 9 times since June 25, 2024, with 4 passes, 5 conditional outcomes, and 0 closures on record.
Food protected from contamination or adulteration / Store and handle ice in a sanitary manner
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
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.
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
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Frozen food storage and handling / Adjust or repair the freezer immediately / Food that is intended to be distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state shall be kept in a frozen state until sold or prepared for use.
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Food protected from contamination or adulteration
Food protected from contamination or adulteration
Separate hand washing basin provided for food handlers
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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
Manual dishwashing: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
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
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces