KitchenerCentral Frederick Neighbourhood Association
#34B-385 Frederick St, Kitchener ON
Conditional Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
May 21, 2026
This summary is AI generated and can contain mistakes.
Food must be stored on shelves or surfaces, not directly on the floor, to prevent contamination.
Food contact surfaces and equipment were not cleaned and sanitized frequently enough or after uses that could cause contamination.
The restaurant must have a separate sink designated only for employees to wash their hands, and it cannot be used for other purposes.
Food handlers must wash their hands regularly and maintain proper hygiene when handling food and utensils.
PALM VALLEY INDIAN CUISINE is in the Central Frederick Neighbourhood Association neighbourhood. Central Frederick Neighbourhood Association, Kitchener has 17 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 20, 2026, there are 11 (65%) that have passed their most recent inspection, with 6 (35%) conditional and no closures.
View the Central Frederick Neighbourhood 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 7 times since November 6, 2024, with 0 passes, 7 conditional outcomes, and 0 closures on record.
4 violations
Food protected from contamination or 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
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
1 violation
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
7 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food processed in a safe manner / Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
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
2 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
1 violation
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
2 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
Cloths and towels maintained in clean, good repair and not used for other purposes / Keep cloths clean, in good repair, and restricted to a single task
2 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
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