KitchenerCentreville-Chicopee Community Association
#2899 King Street East, Kitchener ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
May 19, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant must keep all perishable foods stored at 4°C (40°F) or colder, and thaw frozen foods while maintaining this same cold temperature.
Food contact equipment and utensils must be in good condition and properly maintained. The restaurant needs to repair or replace any damaged equipment, utensils, or surfaces that touch food.
QUALITY INN KITCHENER - BREAKFAST BUFFET 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 3 times since June 23, 2025, with 0 passes, 3 conditional outcomes, and 0 closures on record.
2 violations
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
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 in good repair
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.
JAYALAKSHMI
Cedar Hill Community Group
5 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 / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in container bearing identifying labels
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
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 food contact equipment and utensils are free from cracks, crevices and open seams
3 violations
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
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
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary