KitchenerDoon Pioneer Park Community Association
#600 DOON VILLAGE RD, KITCHENER ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 13, 2026
This summary is AI generated and can contain mistakes.
The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.
The restaurant did not provide adequate lighting in food preparation areas during all operating hours as required by Ontario regulations.
A certified food handler or supervisor must be present whenever the restaurant is open.
MR. SUB / LA DIPERIE is in the Doon Pioneer Park Community Association neighbourhood. Doon Pioneer Park Community Association, Kitchener has 75 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 26, 2026, there are 37 (49%) that have passed their most recent inspection, with 35 (47%) conditional and no closures.
View the Doon Pioneer Park 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 5 times since September 17, 2024, with 1 pass, 4 conditional outcomes, and 0 closures on record.
3 violations
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code) / Fail to provide required illumination during all hours of operation
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
1 violation
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
No violations
2 violations
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
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
2 violations
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces