#300 King St E, Kitchener ON · Auditorium Neighbourhood Association
December 11, 2025
Conditional PassFood preparation and storage areas must be arranged and designed so they can be kept clean and sanitary.
This restaurant has been inspected 6 times since September 11, 2024, with 1 pass, 5 conditional outcomes, and 0 closures on record.
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
KITCHENER MEMORIAL AUDITORIUM - CHEF'S TABLE & BAR
Auditorium Neighbourhood Association
KITCHENER MEMORIAL AUDITORIUM - POPCORN STAND UPPER 3RD FLOOR
Auditorium Neighbourhood Association
D.M.C'S JAMAICAN PATTIES
Auditorium Neighbourhood Association
COZZY CUPS CAFE
Auditorium Neighbourhood Association
KITCHENER MEMORIAL AUDITORIUM - THE AUD RESTAURANT
Auditorium Neighbourhood Association
NKFM - KIPFERS HERITAGE FARMS is in the Auditorium Neighbourhood Association neighbourhood. Auditorium Neighbourhood Association, Kitchener has 15 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 8, 2026, there are 6 (40%) that have passed their most recent inspection, with 8 (53%) conditional and no closures.
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.
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination
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
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code) / Sanitary facilities altered in floor space, toilets or washbasins without approval from a public health inspector
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent 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 are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination
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
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code) / Sanitary facilities altered in floor space, toilets or washbasins without approval from a public health inspector
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent 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 are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
Maintenance of sanitary facilities