#153 MONTCALM DR, KITCHENER ON
January 19, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Raw foods like meat and poultry must be stored on lower shelves than ready-to-eat foods to prevent contamination.
The restaurant must ensure that food is handled and prepared in ways that prevent contamination and keep it safe to eat.
Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
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.
This restaurant has been inspected 5 times since June 24, 2024, with 2 passes, 3 conditional outcomes, and 0 closures on record.
Food protected from contamination or adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Food processed in a safe manner / Process food in a manner to ensure it is safe to eat
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
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.
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
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
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