#601 WELLINGTON ST N, KITCHENER ON
Conditional Pass
3 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
January 28, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly maintained and made from food-safe materials.
The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.
The restaurant needs to better seal or screen its entrances to prevent insects, birds, rodents, and other pests from entering the building.
This restaurant has been inspected 3 times since May 22, 2025, with 0 passes, 3 conditional outcomes, and 0 closures on record.
3 violations
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
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.
PALM VALLEY INDIAN CUISINE
Central Frederick Neighbourhood Association
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
1 violation
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
3 violations
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
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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