KitchenerStanley Park Community Association
#118-501 Krug St, Kitchener ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
August 20, 2026
This summary is AI generated and can contain mistakes.
The food preparation area must have a hand washing basin with hot and cold running water, along with soap and paper towels in dispensers.
The restaurant needs to better organize and maintain its food handling equipment and storage areas to keep them clean and sanitary.
SHREE HARI KITCHEN is in the Stanley Park Community Association neighbourhood. Stanley Park Community Association, Kitchener has 83 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of September 3, 2026, there are 50 (60%) that have passed their most recent inspection, with 31 (37%) 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.
NORTHERN THAI RESTAURANT
Downtown Neighbourhood Alliance
This restaurant has been inspected 5 times since April 9, 2025, with 2 passes, 3 conditional outcomes, and 0 closures on record.
2 violations
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area / Provide paper towels in a dispenser at hand basin in food preparation area
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition
1 violation
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition
3 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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls 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 in good repair / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
No violations