#G3-4336 King ST, KITCHENER ON
20 janvier 2026
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant doit prendre des mesures pour empêcher les parasites comme les insectes, rongeurs et oiseaux d'entrer dans le bâtiment en scellant hermétiquement les entrées ou en installant des grilles.
Ce restaurant a été inspecté 4 fois depuis le 14 août 2024, avec 1 réussite, 4 résultats conditionnels et 1 fermeture au dossier.
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
Ce dossier provient de l'unité locale de santé publique pour Kitchener. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
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
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure wash water is between 60°C and 71°C / Provide sufficient detergent or chemicals for washing or sanitizing
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with a constant supply of hot and cold running water / Equip sanitary facility with a supply of toilet paper / Equip sanitary facility with a durable, easy to clean garbage can / Equip sanitary facility with liquid soap in a dispenser / Equip sanitary facility with single service towels or air dryer
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area / Maintain hand washing stations with adequate supplies
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 handlers who come into contact with food/utensils do so in a sanitary manner
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 / Ensure wiping cloths are kept in a sanitizing solution when not in use / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination / Store and handle ice in a sanitary manner
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
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 floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
Hand washing basin with supplies of soap and paper towels in dispensers / Maintain hand washing stations with adequate supplies
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
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