#95 King Street W, Kitchener ON · Williamsburg Community Association
May 4, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
The restaurant needs to better seal or screen its entrances to prevent insects, birds, rodents, and other pests from entering the building.
The restaurant must regularly change the sanitizing solution used for cleaning cloths and surfaces at least every 2 hours to keep it effective and sanitary.
CHATIME 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 6 times since June 20, 2024, with 3 passes, 3 conditional outcomes, and 0 closures on record.
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
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
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
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 raw foods separate and below cooked / ready-to-eat foods
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
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 / Provide soap in a dispenser at hand basin in the food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade) / Ensure food contact equipment and utensils are corrosion-resistant and non-toxic / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange appliances to permit a clean and sanitary condition
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Maintain ventilation system in manner not permitting health hazard / Ventilation system requires thorough cleaning