Compliance Inspection
Jan 29, 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.), Jan 29, 2026 · Original Source
Food Take Out · Waterloo Region, ON
Nkfm - The Caribbean Kitchen (Upper Level)
300 King St E
Last inspected Jan 29, 2026 · View Map ↗ · Compare ↗
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
4 inspectionsCompliance Inspection
Nov 14, 2025
Infractions found
1 recorded violation
criticalCode —Other
Official wording
All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
Inspector’s notes
Not in Compliance: Maintain records of food purchased for one year
In plain English
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.), Nov 14, 2025 · Original Source
Compliance Inspection
Mar 25, 2025
Infractions found
1 recorded violation
criticalCode —Food temperature
Official wording
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s notes
Corrected During Inspection
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 temperatureOfficial record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 25, 2025 · Original Source
Compliance Inspection
Sep 25, 2024
Infractions found
2 recorded violations
criticalCode —Food temperature
Official wording
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s notes
Corrected During Inspection
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 temperatureminorCode —Cleaning and sanitizing
Official wording
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s notes
Corrected During Inspection: Ensure equipment, utensils and or multi-service articles in good repair
In plain English
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.), Sep 25, 2024 · Original Source
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