KitchenerDowntown Neighbourhood Alliance
#352 King St W, Kitchener ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 4, 2026
This summary is AI generated and can contain mistakes.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
The restaurant must keep bathrooms and handwashing stations clean and in good working condition.
Equipment, utensils, and surfaces that touch food must be in good condition and properly maintained.
REAL DEAL SPORTS BAR & BILLIARDS is in the Downtown Neighbourhood Alliance neighbourhood. Downtown Neighbourhood Alliance, Kitchener has 250 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 27, 2026, there are 117 (47%) that have passed their most recent inspection, with 119 (48%) conditional and no closures.
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.
SOI THAI FOON
Downtown Neighbourhood Alliance
This restaurant has been inspected 5 times since October 7, 2025, with 0 passes, 5 conditional outcomes, and 0 closures on record.
3 violations
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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
6 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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 / Ensure all hazardous foods are stored at 4°C (40°F) or less
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
1 violation
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
8 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store and handle ice in a sanitary manner / Store raw foods separate and below cooked / ready-to-eat foods
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored 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 wash water is between 60°C and 71°C
3 violations
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 / Provide soap in a dispenser at hand basin in the food preparation area
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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use