#105-215 HIGHLAND RD W, KITCHENER ON
Réussi conditionnel
1 infraction relevée lors de la dernière inspection.
Source : Region of Waterloo Public Health
20 avril 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments crus doivent être entreposés séparément et sous les aliments cuits ou prêts à manger pour éviter la contamination.
Ce dossier provient de Region of Waterloo Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
PIZZA PIZZA
Ce restaurant a été inspecté 7 fois depuis le 31 juillet 2024, avec 3 réussites, 4 résultats conditionnels et 1 fermeture au dossier.
1 infraction
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store raw foods separate and below cooked / ready-to-eat foods
Aucune infraction
3 infractions
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
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 premise is protected against the entry and harbouring of pests
2 infractions
Separate hand washing basin provided for food handlers
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
Aucune infraction
4 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
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
3 infractions
Manual dishwashing: Wash, rinse, sanitize technique
Food is held at 4°C (40°F) or less
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests