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.

Quick Answers

When was Nkfm - The Caribbean Kitchen (Upper Level) last inspected?: The most recent inspection on record was on Jan 29, 2026. The result listed by Region of Waterloo Public Health (Check It! We Inspect It.) was “No violations found”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 4 inspections on record, from Sep 25, 2024 to Jan 29, 2026.
Has Nkfm - The Caribbean Kitchen (Upper Level) ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 25, 2024.

The Full Inspection History

4 inspections

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

Compliance 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 finding

Official 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 temperature

Official 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

More about food kept at an unsafe temperature

minorCode —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 problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Sep 25, 2024 · Original Source