#1500 WEBER ST E, KITCHENER ON · Centreville-Chicopee Community Association
NOSTRA CUCINA
Centreville-Chicopee Community Association
AMEHA'S FRESH FOOD
Centreville-Chicopee Community Association
MOMONA BAR AND RESTAURANT
Centreville-Chicopee Community Association
WEBER CONVENIENCE & SMOKE SHOP
Centreville-Chicopee Community Association
TIM HORTONS
Centreville-Chicopee Community Association
MR. SUB is in the Centreville-Chicopee Community Association neighbourhood. Centreville-Chicopee Community Association, Kitchener has 82 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 28, 2026, there are 38 (46%) that have passed their most recent inspection, with 38 (46%) conditional and no closures.
View the Centreville-Chicopee Community Association neighbourhood
This restaurant has been inspected 4 times since November 19, 2024, with 1 pass, 3 conditional outcomes, and 0 closures on record.
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
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.
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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 / Ensure wiping cloths are kept in a sanitizing solution when not in use / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils / Store toxic/poisonous substances in container bearing identifying labels
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