#G3-4336 King ST, KITCHENER ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 24, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant must ensure that food is handled and prepared in ways that prevent contamination and keep it safe to eat.
Hot foods must be kept at a temperature of at least 60°C (140°F) after cooking or reheating.
The restaurant must prevent pests from entering the building and living there. This includes blocking entry points and eliminating conditions where pests could breed.
This restaurant has been inspected 4 times since February 10, 2025, with 0 passes, 4 conditional outcomes, and 0 closures on record.
3 violations
Food processed in a safe manner / Process food in a manner to ensure it is safe to eat
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
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.
NIBBLE & NOSH
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests
1 violation
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
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 are of sound and tight construction / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / 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