KitchenerCentreville-Chicopee Community Association
#A-873 Fairway Road, Kitchener ON
Conditional Pass
7 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 30, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
Food items in storage were not properly covered, which could allow contamination or spoilage.
Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
Food contact surfaces, equipment, and utensils must be properly cleaned and sanitized, and ventilation systems must be kept clean and well-maintained.
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 keep cleaning cloths and towels clean and in good condition, and use each one for only one specific task.
PUNJABI BY NATURE is in the Centreville-Chicopee Community Association neighbourhood. Centreville-Chicopee Community Association, Kitchener has 82 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 8, 2026, there are 30 (37%) that have passed their most recent inspection, with 46 (56%) conditional and no closures.
View the Centreville-Chicopee Community Association neighbourhood
This restaurant has been inspected 4 times since November 18, 2025, with 2 passes, 2 conditional outcomes, and 0 closures on record.
7 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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.
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
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
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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Keep cloths clean, in good repair, and restricted to a single task
2 violations
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C
Separate hand washing basin provided for food handlers / Provide adequate number of hand washing stations
9 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store raw foods separate and below cooked / ready-to-eat foods
Food is held at 4°C (40°F) or less / Provide adequate refrigerated space for hazardous food storage / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Separate hand washing basin provided for food handlers / Provide adequate number of hand washing stations
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area
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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
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
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
No violations