#400 EAST Ave, KITCHENER ON · Stanley Park Community Association
KITCHENER MEMORIAL AUDITORIUM - THE AUD RESTAURANT is in the Stanley Park Community Association neighbourhood. Stanley Park Community Association, Kitchener has 86 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 27, 2026, there are 34 (40%) that have passed their most recent inspection, with 43 (50%) conditional and 2 (2%) closed.
This restaurant has been inspected 4 times since June 17, 2025, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
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.
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
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
Hand washing basin with supplies of soap and paper towels in dispensers
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Manual dishwashing: Wash, rinse, sanitize technique / Ensure wash / rinse water is at 43°C or greater
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
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
Hand washing basin with supplies of soap and paper towels in dispensers