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LA TIKKA

#1-200 HIGHLAND RD W, KITCHENER ON N2M 3C2 · Facility

Official record from Waterloo Region →

Inspection summary

LA TIKKA has been inspected 12 times by Region of Waterloo Public Health since October 29, 2024. The most recent inspection, on September 15, 2026, recorded 2 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 13 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 11 times across 7 separate inspections, most recently on September 15, 2026. For example: Food protected from contamination or adulteration

  • 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 11 times across 6 separate inspections, most recently on March 11, 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 8 times across 6 separate inspections, most recently on August 14, 2026. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on May 27, 2025. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 7 separate inspections, most recently on September 15, 2026. For example: Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat

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.

12 inspections

  1. Compliance Inspection

    2 infractions

    • Food protected from contamination or adulteration
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  2. Compliance Inspection

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  3. Re-inspection

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  4. Compliance Inspection

    5 infractions

    • Food is held at 4°C (40°F) or less
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Testing reagent used to determine concentration of sanitizer
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  5. Compliance Inspection

    4 infractions

    • Food protected from contamination or adulteration
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
  6. Re-inspection

    0 infractions

  7. Re-inspection

    6 infractions

    • Food protected from contamination or adulteration
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  8. Compliance Inspection

    8 infractions

    • Food protected from contamination or adulteration
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Refrigeration and hot-holding equipment maintained
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  9. Re-inspection

    1 infraction

    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  10. Compliance Inspection

    7 infractions

    • Food protected from contamination or adulteration
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Testing reagent used to determine concentration of sanitizer
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
  11. Re-inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
  12. Compliance Inspection

    5 infractions

    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store raw foods separate and below cooked / ready-to-eat foods
    • 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
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide soap in a dispenser at hand basin in the food preparation area
    • 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
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning

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