#B4-655 Fairway Road S, Kitchener ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
July 15, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant's manual dishwashing sanitizer solution was not strong enough or was not left on dishes long enough to properly disinfect them.
The restaurant must keep cleaning cloths and towels clean and in good condition, and must provide a sanitizing solution for cleaning utensils and food contact surfaces.
This restaurant has been inspected 6 times since September 11, 2024, with 3 passes, 3 conditional outcomes, and 0 closures on record.
2 violations
Manual dishwashing: Wash, rinse, sanitize technique / Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds / Use sanitizing agent for intended purpose
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
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.
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
1 violation
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
3 violations
Food processed in a safe manner / Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours / Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
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
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 / Keep cloths clean, in good repair, and restricted to a single task
No violations
1 violation
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