#1548 FISCHER-HALLMAN RD, KITCHENER ON · Huron Community Association
KITCHENER PORTUGUESE CLUB is in the Huron Community Association neighbourhood. Huron Community Association, Kitchener has 37 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 25, 2026, there are 27 (73%) that have passed their most recent inspection, with 10 (27%) conditional and no closures.
This restaurant has been inspected 4 times since November 27, 2024, with 2 passes, 2 conditional outcomes, and 0 closures on record.
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C / Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
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.
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 wash water is between 60°C and 71°C / Iodine concentration must be at least 25 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
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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
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 are cleaned and sanitized
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Maintain records of pest control measures taken / Retain pest control records for one year