KitchenerWilliamsburg Community Association
#10-192 ACTIVA Ave, KITCHENER ON
Réussi conditionnel
2 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
14 janvier 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments congelés doivent être décongelés en les maintenant à 4°C (40°F) ou plus froid pour prévenir la croissance bactérienne.
Un gestionnaire alimentaire ou un superviseur certifié doit être présent pendant toutes les heures d'ouverture du restaurant.
PIZZA ROMA se trouve dans le quartier Williamsburg Community Association. Williamsburg Community Association, Kitchener compte 76 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 16 juillet 2026, 37 (49%) d'entre eux ont réussi leur dernière inspection, avec 37 (49%) en réussi conditionnel et aucune fermeture.
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.
Ce restaurant a été inspecté 6 fois depuis le 5 décembre 2024, avec 2 réussites, 4 résultats conditionnels et 1 fermeture au dossier.
2 infractions
Food is held at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
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
1 infraction
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
6 infractions
The premises is operated and maintained free from potential/immediate health hazards / CLOSE FOOD PREMISES
Manual dishwashing: Wash, rinse, sanitize technique
Testing reagent used to determine concentration of sanitizer
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
4 infractions
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent 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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
Aucune infraction
5 infractions
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with a constant supply of hot and cold running water / 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
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
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 / 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
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
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning