#235 Ira Needles Blvd, KITCHENER ON · Williamsburg Community Association
March 2, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
The restaurant needs to organize and clean its food preparation and storage areas, and remove items that aren't used for daily operations.
SUBWAY is in the Williamsburg Community Association neighbourhood. Williamsburg Community Association, Kitchener has 76 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 27, 2026, there are 29 (38%) that have passed their most recent inspection, with 45 (59%) conditional and no closures.
This restaurant has been inspected 8 times since June 20, 2024, with 5 passes, 3 conditional outcomes, and 0 closures on record.
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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)
This record comes from the local public-health unit for Kitchener. 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.
Williamsburg Community Association
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
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
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
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning