KitchenerWilliamsburg Community Association
#530-1111 Westmount Rd. E, Kitchener ON
Conditional Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
July 27, 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 hand washing station in the food preparation area must have soap and paper towels available in dispensers.
Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
A certified food handler or supervisor must be present whenever the restaurant is open.
SHAWERMA PLUS is in the Williamsburg Community Association neighbourhood. Williamsburg Community Association, Kitchener has 76 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 24, 2026, there are 35 (46%) that have passed their most recent inspection, with 39 (51%) 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.
PIZZA PROSCIUTTO
North Six Neighbourhood Association
This restaurant has been inspected 5 times since February 3, 2025, with 0 passes, 5 conditional outcomes, and 0 closures on record.
4 violations
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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
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
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
4 violations
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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 / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
1 violation
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
1 violation
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
1 violation
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
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