KitchenerDoon Pioneer Park Community Association
# K101 - 123 PIONEER DR, KITCHENER ON
Conditional Pass
6 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 24, 2026
This summary is AI generated and can contain mistakes.
Food is stored at a safe cold temperature of 4°C (40°F) or below.
The restaurant's commercial dishwasher must use a chlorine sanitizer at a concentration of at least 100 parts per million at 24°C or higher for at least 45 seconds, and the equipment must meet NSF/ANSI Standard 3 certification.
The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
The kitchen areas including floors, walls, and ceilings need to be cleaned and properly maintained, with particular attention to spaces around and under equipment, counters, and baseboards.
The restaurant's bathroom must have either disposable paper towels or an air dryer available for customers.
Food contact equipment, utensils, and surfaces must be in good condition, properly maintained, and regularly cleaned and sanitized to prevent contamination.
RABBID FOX is in the Doon Pioneer Park Community Association neighbourhood. Doon Pioneer Park Community Association, Kitchener has 75 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 16, 2026, there are 32 (43%) that have passed their most recent inspection, with 39 (52%) conditional and no closures.
View the Doon Pioneer Park Community Association neighbourhood
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.
AISLE 24
Doon Pioneer Park Community Association
This restaurant has been inspected 6 times since October 3, 2024, with 1 pass, 5 conditional outcomes, and 0 closures on record.
6 violations
Food is held at 4°C (40°F) or less
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure ceilings are kept clean and in good repair / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
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 are cleaned and sanitized / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
2 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
4 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair
1 violation
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 food contact equipment and utensils are free from cracks, crevices and open seams
No violations
1 violation
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 food contact equipment and utensils are free from cracks, crevices and open seams
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained