KitchenerVictoria Hills Neighbourhood Association
#701 Belmont Ave W, Kitchener ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
January 30, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant's commercial dishwasher must meet NSF/ANSI Standard 3 certification to ensure proper cleaning, rinsing, water temperature, timing, and sanitizing of dishes.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
LADY GLAZE DOUGHNUTS 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 August 31, 2026, there are 36 (47%) that have passed their most recent inspection, with 36 (47%) conditional and no closures.
View the Victoria Hills Neighbourhood Association neighbourhood
This restaurant has been inspected 4 times since November 26, 2024, with 1 pass, 3 conditional outcomes, and 0 closures on record.
2 violations
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 / 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.
RAJA CHETTINAD FINE INDIAN CUISINE
Victoria Hills Neighbourhood Association
6 violations
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 / Provide sufficient detergent or chemicals for washing or sanitizing / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
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 cleaned and sanitized
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
No violations
10 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
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
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers confine hair while handling food
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Collect and remove garbage and waste as necessary to maintain sanitary conditions
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests