CRISPY SLICE

#A7-2480 Homer Watson Blvd, Kitchener Ontario N2P 2R5 · Facility

11 inspections

1. Re-inspectionJun 25, 2026

   1 infraction

   • Food premise is protected against the entry and harbouring of pests
     • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
2. Compliance InspectionJun 23, 2026

   5 infractions

   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide hot and cold running water for hand washing in food preparation area
     • Provide paper towels in a dispenser at hand basin in food preparation area
     • Provide hot and cold running water under pressure
     • Maintain hand washing stations with adequate supplies
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
     • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
     • Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
     • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
   • Food premise is protected against the entry and harbouring of pests
     • Maintain records of pest control measures taken
     • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Keep cloths clean, in good repair, and restricted to a single task
3. Compliance InspectionJan 21, 2026

   3 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
     • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
     • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • 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
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
4. Re-inspectionOct 7, 2025

   0 infractions

5. Compliance InspectionSep 18, 2025

   5 infractions

   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize multi-service articles after each use and as often as necessary
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • 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
   • 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
   • Food handlers who come into contact with food/utensils do so in a sanitary manner
     • Ensure food handlers wash hands as often as necessary
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • 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
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
6. Re-inspectionApr 10, 2025

   0 infractions

7. Re-inspectionMar 11, 2025

   2 infractions

   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
   • 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
8. Compliance InspectionFeb 14, 2025

   4 infractions

   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize food contact surfaces or equipment as often as necessary
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles in good repair
   • 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
9. Re-inspectionOct 16, 2024

   0 infractions

10. Compliance InspectionOct 11, 2024

    2 infractions

    • Food is held at 4°C (40°F) or less
      • 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
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • 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
11. Compliance InspectionAug 7, 2024

    3 infractions

    • Maintenance of sanitary facilities
      • Equip sanitary facility with liquid soap in a dispenser
      • Equip sanitary facility with single service towels or air dryer
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • 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
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces