#1405 OTTAWA ST N, KITCHENER ON · Williamsburg Community Association
27 avril 2026
RéussiCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
L'équipement, les ustensiles et les surfaces qui entrent en contact avec les aliments doivent être en bon état et bien entretenus.
GINO'S PIZZA se trouve dans le quartier Williamsburg Community Association. Williamsburg Community Association, Kitchener compte 76 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 27 mai 2026, 29 (38%) d'entre eux ont réussi leur dernière inspection, avec 45 (59%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 7 fois depuis le 1 août 2024, avec 2 réussites, 5 résultats conditionnels et 1 fermeture au dossier.
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
Ce dossier provient de l'unité locale de santé publique pour Kitchener. 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.
Williamsburg Community Association
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Refrigeration and hot-holding equipment maintained
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
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
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 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
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
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
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