#751 Ottawa St S, Kitchener ON · Williamsburg Community Association
May 5, 2026
Conditional PassFood items in storage were not properly covered, which could allow contamination or spoilage.
Foods that can spoil quickly must not be left at room temperature for more than 2 hours during preparation or serving.
The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
The restaurant's walls need to be cleaned and repaired to maintain proper sanitary conditions.
The restaurant must have a separate sink designated only for employees to wash their hands, and it cannot be used for other purposes.
Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
Equipment and furniture in food storage areas must be arranged to keep the space clean and sanitary, and items not needed for daily operations should be removed.
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 prevent pests like insects and rodents from entering and must hire a licensed pest control company to treat any pest problems.
A&W is in the Williamsburg Community Association neighbourhood. Williamsburg Community Association, Kitchener has 76 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 27, 2026, there are 29 (38%) that have passed their most recent inspection, with 45 (59%) conditional and no closures.
This restaurant has been inspected 7 times since June 7, 2024, with 2 passes, 5 conditional outcomes, and 0 closures on record.
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Food processed in a safe manner / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
This record comes from the local public-health unit for Kitchener. 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.
Huron Community Association
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
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
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 / Remove all materials not associated with the daily operation of the premises (s.7)
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Food premise is protected against the entry and harbouring of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
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
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
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment