#120 OTTAWA ST N, KITCHENER ON · Downtown Neighbourhood Alliance
April 22, 2026
Conditional PassThe restaurant must maintain proper ventilation to remove cooking odors, fumes, smoke, and excess heat.
This restaurant has been inspected 13 times since July 17, 2024, with 2 passes, 11 conditional outcomes, and 0 closures on record.
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
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.
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 walls are kept clean and in good repair
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Dispose of liquid waste in a sanitary manner
Hand washing basin with supplies of soap and paper towels in dispensers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / 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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
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
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
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
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
Manual dishwashing: Wash, rinse, sanitize technique
Food is held at 4°C (40°F) or less
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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
Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code) / Fail to maintain design, construction and installation requirements in Building Code
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
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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces