Restaurant · Waterloo Region, ON

Kinton Ramen Waterloo

Name: Kinton Ramen Waterloo
Address: 31 King St, N, Waterloo Region, ON

31 King St, N

Last inspected Mar 25, 2026 · View Map ↗ · Compare ↗

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No violations found

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Compliance Inspection

Mar 25, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 25, 2026 · Original Source

Compliance Inspection

Aug 25, 2025

Infractions found

1 recorded violation

criticalCode —Food temperature

Official wording

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

Inspector’s notes

Not in Compliance: Provide an easily readable thermometer for the dishwashing and sanitizing temperatures

In plain English

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 temperature

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Aug 25, 2025 · Original Source

Compliance Inspection

Mar 11, 2025

Infractions found

3 recorded violations

minorCode —Facility maintenance

Official wording

Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)

Inspector’s notes

Not in Compliance: Fail to provide required illumination during all hours of operation

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode —Equipment and utensils

Official wording

Food handlers who come into contact with food/utensils do so in a sanitary manner

Inspector’s notes

Corrected During Inspection: Ensure food handlers wash hands as often as necessary

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

criticalCode —Other

Official wording

Food is held at 4�C (40�F) or less

Inspector’s notes

Corrected During Inspection: Thaw all hazardous foods maintaining a temperature of 4�C (40�F) or less

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 11, 2025 · Original Source

Compliance Inspection

Nov 22, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Nov 22, 2024 · Original Source

Compliance Inspection

Aug 13, 2024

Infractions found

2 recorded violations

criticalCode —Contamination

Official wording

Food protected from contamination or adulteration

Inspector’s notes

Not in Compliance: Protect food from contamination and adulteration, Store food off the floor to prevent contamination

In plain English

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 contamination

minorCode —Handwashing

Official wording

Hand washing basin with supplies of soap and paper towels in dispensers

Inspector’s notes

Corrected During Inspection: Provide hot and cold running water under pressure

In plain English

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.