#B6-385 FREDERICK ST, KITCHENER ON
May 4, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must reheat previously cooked food to its original cooking temperature within 2 hours to ensure it is safe to eat.
The restaurant must keep bathrooms and handwashing stations clean and in good working condition.
This restaurant has been inspected 6 times since January 28, 2025, with 1 pass, 5 conditional outcomes, and 0 closures on record.
Food processed in a safe manner / Reheat food to original cooking temperature within 2 hours
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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.
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
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
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
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
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 walls 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 / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
Food processed in a safe manner / Reheat food to original cooking temperature within 2 hours
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair