#1020 OTTAWA ST N, KITCHENER ON · Stanley Park Community Association
12 février 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 8 fois depuis le 2 juillet 2024, avec 4 réussites, 4 résultats conditionnels et 1 fermeture au dossier.
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary
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
TIM HORTONS
Stanley Park Community Association
ESTA CHOCOLATES
Stanley Park Community Association
PITA PIT
Stanley Park Community Association
MCDONALD'S
Stanley Park Community Association
DOLLARAMA
Stanley Park Community Association
SUBWAY se trouve dans le quartier Stanley Park Community Association. Stanley Park Community Association, Kitchener compte 86 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 27 mai 2026, 34 (40%) d'entre eux ont réussi leur dernière inspection, avec 43 (50%) en réussi conditionnel et 2 (2%) fermés.
Ce dossier provient de l'unité locale de santé publique pour Kitchener. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
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
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
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
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
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 / Ensure wiping cloths are kept in a sanitizing solution when not in use