TORREENSE STORE
#223 MILL ST, KITCHENER ON N2M 3R3 · Facility
Inspection summary
TORREENSE STORE has been inspected 4 times by Region of Waterloo Public Health since May 20, 2025. The most recent inspection, on July 28, 2026, found no infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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.
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 2 times across 2 separate inspections, most recently on March 24, 2026. For example:
Food is held at 4°C (40°F) or less
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.
4 inspections
- Compliance Inspection
0 infractions
- Compliance Inspection
1 infraction
- 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
- Food is held at 4°C (40°F) or less
- Compliance Inspection
0 infractions
- Compliance Inspection
1 infraction
- 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
- Food is held at 4°C (40°F) or less
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