AJ KERALA FOODS AND GROCERY
#10-495 KING ST E, KITCHENER N2G 3N2 · Facility
Inspection summary
AJ KERALA FOODS AND GROCERY has been inspected 2 times by Region of Waterloo Public Health since January 14, 2026. The most recent inspection, on July 14, 2026, recorded 2 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
What these findings mean
Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.
Recorded once on July 14, 2026. For example:
Testing reagent used to determine concentration of sanitizer
Food temperature controlHigher risk
Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.
Recorded once on January 14, 2026. For example:
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Food safety training and certificationLower risk
Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.
Recorded 2 times across 2 separate inspections, most recently on July 14, 2026. For example:
Separate hand washing basin provided for food handlers
About this data
These results come from Region of Waterloo Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
2 inspections
- Compliance Inspection
2 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Testing reagent used to determine concentration of sanitizer
- Compliance Inspection
2 infractions
- 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
- Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
- Certified food handler present in the food service premise
- Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
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