7B 360 Springbank Dr, London ON
Last inspected March 30, 2026
2 violations were found at the most recent inspection.
Source: Middlesex-London Health Unit (MLHU)
March 30, 2026
This summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not keep proper records, receipts, or certificates as required by health regulations.
A food handler or supervisor on duty has completed required food handler training.
Ke Kou Xiang is in the Southcrest neighbourhood. Southcrest, London has 69 restaurants tracked on Pass or Fail, inspected by Middlesex-London Health Unit (MLHU).
This record comes from Middlesex-London Health Unit (MLHU), which inspects food premises in London and the surrounding region. Inspectors record any violations of applicable health regulations on each visit. The report above is the most recent inspection on file.
These reports list specific violations rather than overall pass-or-fail categories. Each violation notes whether it was corrected on the spot or still needs follow-up. A report with no violations means none were recorded on that visit.
Razzle Dazzle Cupcakes
Southcrest
This restaurant has been inspected 6 times since July 25, 2024.
2 violations
Records, receipts, certificates maintained as required
Food handler or supervisor present during operation has completed food handler training
No violations
No violations
3 violations
Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
3 violations
Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
Records, receipts, certificates maintained as required
4 violations
Food is protected from contamination and adulteration
Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Utensils are sanitized manually as required