Restaurant · Waterloo Region, ON
21 King St N
Last inspected Mar 24, 2026 · View Map ↗ · Compare ↗
We'll email you when Champa Kitchen Inc. has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Compliance Inspection
1 recorded violation
Food processed in a safe manner
Corrected During Inspection: Process food in a manner to ensure it is safe to eat
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 24, 2026 · Original Source
Compliance Inspection
1 recorded violation
Cloths and towels maintained in clean, good repair and not used for other purposes
Corrected During Inspection: 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
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Dec 2, 2025 · Original Source
Re-inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Aug 20, 2025 · Original Source
Compliance Inspection
2 recorded violations
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Not in Compliance: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds, Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureTesting reagent used to determine concentration of sanitizer
Not in Compliance: Provide and use test reagent to determine concentration of sanitizer
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Aug 19, 2025 · Original Source
Re-inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 21, 2025 · Original Source
Compliance Inspection
4 recorded violations
Food protected from contamination or adulteration
Corrected During Inspection: Protect food from contamination and adulteration, Cover all food in storage, Store raw foods separate and below cooked / ready-to-eat foods
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationMechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Not in Compliance: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureFood is held at 4�C (40�F) or less
Corrected During Inspection: Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4�C (40�F) or less, Ensure all hazardous foods are stored at 4�C (40�F) or less
An issue that does not fit the common categories. Check the official wording for details.
More about other findingEquipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Not in Compliance: Ensure equipment, utensils and or multi-service articles in good repair, Ensure equipment, utensils and or multi-service articles are cleaned and sanitized , Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 19, 2025 · Original Source
Compliance Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 31, 2024 · Original Source
Compliance Inspection
2 recorded violations
Hand washing basin with supplies of soap and paper towels in dispensers
Corrected During Inspection: Provide paper towels in a dispenser at hand basin in food preparation area
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsCloths and towels maintained in clean, good repair and not used for other purposes
Corrected During Inspection: 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, Ensure wiping cloths are kept in a sanitizing solution when not in use
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 3, 2024 · Original Source
Cambridge · Waterloo Region, ON·Food store convenience / Variety
Waterloo · Waterloo Region, ON·Food Take Out
Kitchener · Waterloo Region, ON·Restaurant
Kitchener · Waterloo Region, ON·Restaurant