#514-235 THE BOARDWALK, KITCHENER Ontario
Conditional Pass
6 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
July 9, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant must properly wash, rinse, and sanitize dishes by hand in all three steps.
Potentially hazardous foods must be stored in the refrigerator at 4°C (40°F) or colder to prevent bacterial growth.
Dishes, utensils, and other items that contact food need to be cleaned and sanitized after each use and whenever they could have become contaminated.
The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
Food handlers must wash their hands regularly and follow proper sanitary practices to prevent food contamination.
The restaurant must take steps to prevent pests like insects, rodents, and birds from entering the building by sealing entrances tightly or installing screens.
This restaurant has been inspected 4 times since February 18, 2025, with 0 passes, 4 conditional outcomes, and 0 closures on record.
6 violations
Manual dishwashing: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less / Provide adequate refrigerated space for hazardous food storage
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.
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
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary / Ensure food handlers refrain from conduct causing contamination of food and food areas
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
3 violations
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / 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 / Ensure food handlers wash hands as often as necessary / Ensure food handlers refrain from conduct causing contamination of food and food areas
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
Single service containers and articles kept free from contamination / Maintain single service containers and articles free from contamination
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