KitchenerDowntown Neighbourhood Alliance
#2 DUKE ST E, KITCHENER ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
July 6, 2026
This summary is AI generated and can contain mistakes.
The restaurant must display health inspection results in a visible location where customers can see them, as required by the health department.
The restaurant's walls need to be cleaned and repaired to maintain proper sanitary conditions.
The restaurant's bathroom must have either disposable paper towels or an air dryer available for customers.
MY BURGER is in the Downtown Neighbourhood Alliance neighbourhood. Downtown Neighbourhood Alliance, Kitchener has 251 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 15, 2026, there are 117 (47%) that have passed their most recent inspection, with 120 (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.
This restaurant has been inspected 9 times since August 28, 2024, with 2 passes, 7 conditional outcomes, and 0 closures on record.
3 violations
Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request / Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
5 violations
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)
2 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
4 violations
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
No violations
5 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / 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
4 violations
Either mechanical or manual dishwashing is provided / Provide a 3-compartment sink of sufficient size
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / 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
No violations
3 violations
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
All food product is supplied by an inspected facility (Federal, Provincial, or Municipal) / Maintain records of food purchased for one year
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
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
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
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Collect and remove garbage and waste as necessary to maintain sanitary conditions
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 / Keep cloths clean, in good repair, and restricted to a single task
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