KitchenerWilliamsburg Community Association
#1188 Fischer Hallman Rd, Kitchener ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
January 27, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant's manual dishwashing process did not use the required sanitizer strength; chlorine sanitizer must reach at least 100 parts per million at 24°C or higher for at least 45 seconds.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
The restaurant must keep cleaning cloths and towels clean and in good condition, and change the sanitizing solution for wiping cloths at least every 2 hours to keep them sanitary.
JOHNNY GREEKO'S is in the Williamsburg Community Association neighbourhood. Williamsburg Community Association, Kitchener has 76 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 16, 2026, there are 37 (49%) that have passed their most recent inspection, with 37 (49%) conditional and no closures.
This restaurant has been inspected 2 times since July 14, 2025, with 0 passes, 2 conditional outcomes, and 0 closures on record.
3 violations
Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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.
FUSION FIVE
Williamsburg Community Association
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
1 violation
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating