KitchenerDowntown Neighbourhood Alliance
#164 VICTORIA ST N, KITCHENER ON
Conditional Pass
5 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 12, 2026
This summary is AI generated and can contain mistakes.
The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
Hot food must be cooled from 60°C to 20°C within 2 hours, then from 20°C to 4°C within 4 hours. Foods that could support bacterial growth should not stay between 4°C and 60°C for more than 2 hours during handling, preparation, or service.
The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
Food handlers must wash their hands regularly and maintain proper hygiene when handling food and utensils.
METRO RESTAURANT is in the Downtown Neighbourhood Alliance neighbourhood. Downtown Neighbourhood Alliance, Kitchener has 250 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of September 1, 2026, there are 117 (47%) that have passed their most recent inspection, with 119 (48%) conditional and no closures.
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.
SAM'S CHINESE KITCHEN
This restaurant has been inspected 8 times since December 10, 2024, with 2 passes, 6 conditional outcomes, and 0 closures on record.
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food processed in a safe manner / Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours / Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
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 / Ensure all hazardous foods are stored at 4°C (40°F) or less
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
No violations
4 violations
Food is held at 4°C (40°F) or less / Provide adequate refrigerated space for hazardous food storage
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
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
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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
No violations
3 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
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
5 violations
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Separate hand washing basin provided for food handlers / Provide hand washing basin in food preparation area / Ensure hand washing basin is unobstructed and accessible for hand washing
1 violation
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in container bearing identifying labels / Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
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
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
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