KitchenerCherry Park Neighbourhood Association
#835 King St W, Kitchener ON
Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
July 23, 2026
This summary is AI generated and can contain mistakes.
The restaurant's manual dishwashing process did not follow proper steps for washing, rinsing, and sanitizing dishes.
The hand washing sink needs to have soap and paper towels available in dispensers, and must have hot and cold running water supplied under pressure.
WRHN AT MIDTOWN (FORMERLY GRAND RIVER HOSPITAL)
Cherry Park Neighbourhood Association
WATERLOO REGION HEALTH NETWORK - WITHDRAWAL MANAGEMENT CENTRE
Cherry Park Neighbourhood Association
T&J SEAFOOD
Cherry Park Neighbourhood Association
GRAFFITI MARKET AT THE RED CIRCLE BREWING COMPANY
Cherry Park Neighbourhood Association
TASTE OF MEDITERRANEAN - WRHN AT MIDTOWN (FORMERLY GRAND RIVER HOSPITAL) is in the Cherry Park Neighbourhood Association neighbourhood. Cherry Park Neighbourhood Association, Kitchener has 34 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 26, 2026, there are 14 (41%) that have passed their most recent inspection, with 18 (53%) conditional and no closures.
View the Cherry Park Neighbourhood Association neighbourhood
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.
This restaurant has been inspected 6 times since November 26, 2024, with 3 passes, 3 conditional outcomes, and 0 closures on record.
2 violations
Manual dishwashing: Wash, rinse, sanitize technique
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
No violations
3 violations
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 / 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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
No violations
5 violations
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
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
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
6 violations
Food processed in a safe manner / Process food in a manner to ensure it is safe to eat / Cook poultry (cut or ground) at 74°C (165°F) for 15 seconds
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
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
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
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
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary