KitchenerCentreville-Chicopee Community Association
#3570 KING ST E, KITCHENER ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
March 18, 2026
This summary is AI generated and can contain mistakes.
Ice must be stored and handled in a clean way to prevent contamination.
The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
TIM HORTONS - WATERLOO REGION HEALTH NETWORK (WRHN) - CHICOPEE
Centreville-Chicopee Community Association
WATERLOO REGION HEALTH NETWORK (WRHN) - CHICOPEE
Centreville-Chicopee Community Association
PIZZA HUT
Centreville-Chicopee Community Association
DIMEX MEATS
Centreville-Chicopee Community Association
MO'CHA BUBBLE TEA - WATERLOO REGION HEALTH NETWORK (WRHN) - CHICOPEE is in the Centreville-Chicopee Community Association neighbourhood. Centreville-Chicopee Community Association, Kitchener has 82 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 20, 2026, there are 29 (35%) that have passed their most recent inspection, with 47 (57%) conditional and no closures.
View the Centreville-Chicopee Community Association neighbourhood
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.
This restaurant has been inspected 9 times since August 29, 2024, with 0 passes, 9 conditional outcomes, and 0 closures on record.
2 violations
Food protected from contamination or adulteration / Store and handle ice in a sanitary manner
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
5 violations
Food protected from contamination or adulteration / Cover all food in storage / Store and handle ice in a sanitary manner
Manual dishwashing: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary / Clean and sanitize food contact surfaces or equipment as often as necessary
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
6 violations
Food protected from contamination or adulteration / Cover all food in storage
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
Frozen food storage and handling / Adjust or repair the freezer immediately
4 violations
Food processed in a safe manner / Cook food mixtures containing poultry, egg, meat, fish or another hazardous food at 74°C (165°F) for 15 seconds / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
Frozen food storage and handling / Adjust or repair the freezer immediately / Food that is intended to be distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state shall be kept in a frozen state until sold or prepared for use.
2 violations
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
5 violations
Food protected from contamination or adulteration / Cover all food in storage
Food is held at 4°C (40°F) or less
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors 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
4 violations
Food is held at 4°C (40°F) or less
Testing reagent used to determine concentration of sanitizer
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
1 violation
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair
8 violations
Either mechanical or manual dishwashing is provided / Provide a 2-compartment sink of sufficient size
Food protected from contamination or adulteration / Cover all food in storage / Store and handle ice in a sanitary manner
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
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 / Ensure equipment, utensils and or multi-service articles in good repair / 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 / Contact licensed pest control operator for insect / rodent / pest treatment and control
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 in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair
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 handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary