KitchenerDowntown Neighbourhood Alliance
#380 WEBER ST W, KITCHENER ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
July 22, 2026
This summary is AI generated and can contain mistakes.
Frozen food must be thawed while keeping it at 4°C (40°F) or colder to prevent bacterial growth.
The restaurant's cooking equipment, utensils, and food contact surfaces must be in good condition and properly cleaned and sanitized.
VIJAY'S RESTAURANT is in the Downtown Neighbourhood Alliance neighbourhood. Downtown Neighbourhood Alliance, Kitchener has 250 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of August 27, 2026, there are 117 (47%) that have passed their most recent inspection, with 119 (48%) 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.
SARDAR JI
Centreville-Chicopee Community Association
This restaurant has been inspected 7 times since September 24, 2024, with 1 pass, 6 conditional outcomes, and 0 closures on record.
2 violations
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
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 equipment, utensils and or multi-service articles are cleaned and sanitized
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
2 violations
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
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
2 violations
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
2 violations
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)
3 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
No violations