KitchenerWilliamsburg Community Association
#715 FISCHER-HALLMAN RD, KITCHENER ON
Pass
4 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 3, 2026
This summary is AI generated and can contain mistakes.
The dishwashing machine's wash water temperature must be maintained between 60°C and 71°C to properly clean and sanitize dishes.
Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
WILD WING is in the Williamsburg Community Association neighbourhood. Williamsburg Community Association, Kitchener has 76 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of July 16, 2026, there are 37 (49%) that have passed their most recent inspection, with 37 (49%) 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.
THE INDIAN STREET
Williamsburg Community Association
This restaurant has been inspected 6 times since October 28, 2024, with 2 passes, 4 conditional outcomes, and 0 closures on record.
4 violations
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C
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 floors are kept clean and in good repair
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
No violations
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 are cleaned and sanitized
1 violation
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C
3 violations
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure wash water is between 60°C and 71°C
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
3 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure walls are kept clean and in good repair
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 handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers refrain from conduct causing contamination of food and food areas