#82 MARGARET Ave, KITCHENER ON · Downtown Neighbourhood Alliance
April 23, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-maintained.
MEI KING RESTAURANT is in the Downtown Neighbourhood Alliance neighbourhood. Downtown Neighbourhood Alliance, Kitchener has 257 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 27, 2026, there are 109 (42%) that have passed their most recent inspection, with 132 (51%) conditional and no closures.
This restaurant has been inspected 9 times since November 5, 2024, with 4 passes, 5 conditional outcomes, and 0 closures on record.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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.
BITES OF SOUTH
Downtown Neighbourhood Alliance
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area / Provide paper towels in a dispenser at hand basin in food preparation area
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
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
Hand washing basin with supplies of soap and paper towels in dispensers
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code) / Fail to provide required illumination during all hours of operation
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Food protected from contamination or adulteration / Cover all food in storage
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors 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