#222 Chandler Dr, KITCHENER ON · Doon Pioneer Park Community Association
February 3, 2026
Conditional PassHot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
The kitchen floors, walls, and ceilings need to be cleaned and repaired, with particular attention to areas around and under equipment, counters, and baseboards.
The restaurant must ensure that hand washing stations are easily accessible and unobstructed for staff to use while handling food.
This restaurant has been inspected 9 times since June 24, 2024, with 2 passes, 7 conditional outcomes, and 0 closures on record.
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 / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
CHANDLER MOWAT COMMUNITY CENTRE is in the Doon Pioneer Park Community Association neighbourhood. Doon Pioneer Park Community Association, Kitchener has 76 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 11, 2026, there are 27 (36%) that have passed their most recent inspection, with 44 (58%) conditional and 1 (1%) closed.
View the Doon Pioneer Park Community Association neighbourhood
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.
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing / Hand washing stations must be conveniently accessible by food handlers
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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 / Ensure equipment, utensils and or multi-service articles are of sound and tight construction
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer
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 / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
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 / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing / Hand washing stations must be conveniently accessible by food handlers
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 / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing / Hand washing stations must be conveniently accessible by food handlers
Doon Pioneer Park Community Association