1206 Main Street N
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : the Saskatchewan Health Authority
3 juin 2026
Handwashing: An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
Handwashing: Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
Water Supply: Hot and cold water is not available in sufficient quantities and/or pressure to meet the needs of the food facility. Refer to subclause 13(b)(i) of The Food Safety Regulations.
Ce dossier provient de la Saskatchewan Health Authority, via le portail provincial Inspection InSite. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Les inspections en Saskatchewan sont enregistrées comme « In Compliance » (Conforme), « Not in Compliance » (Non conforme) ou Fermé. « In Compliance » signifie qu'aucune infraction n'a été relevée lors de la visite. « Not in Compliance » signifie que des problèmes ont été constatés et que l'exploitant doit les corriger, avec une réinspection prévue. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Western Pizza Express
Ce restaurant a été inspecté 8 fois depuis le 11 octobre 2023, avec 1 résultat conforme, 8 résultats non conformes et 1 fermeture au dossier.
3 infractions
Handwashing: An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
Handwashing: Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
Water Supply: Hot and cold water is not available in sufficient quantities and/or pressure to meet the needs of the food facility. Refer to subclause 13(b)(i) of The Food Safety Regulations.
5 infractions
Handwashing: An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
Handwashing: Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
Water Supply: Hot and cold water is not available in sufficient quantities and/or pressure to meet the needs of the food facility. Refer to subclause 13(b)(i) of The Food Safety Regulations.
Pest Control: Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
11 infractions
Dishwashing - General: Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
Pest Control: Areas surrounding the public eating establishment are not well maintained and/or are a potential pest harbourage. Refer to 6.2 of the Public Eating Establishment Standards.
Water Supply: Hot and cold water is not available in sufficient quantities and/or pressure to meet the needs of the food facility. Refer to subclause 13(b)(i) of The Food Safety Regulations.
Food Storage & Equipment: Equipment that comes into contact with food is not made from materials that are suitable for its intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
1 infraction
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
1 infraction
Handwashing: Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
2 infractions
Food Storage & Equipment: Inadequate storage space for food, ingredients, equipment, utensils, and other items necessary for the operation of the food facility. Refer to 1.9 of the Public Eating Establishment Standards.
Handwashing: Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
1 infraction
Handwashing: An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
2 infractions
Food Storage & Equipment: Inadequate storage space for food, ingredients, equipment, utensils, and other items necessary for the operation of the food facility. Refer to 1.9 of the Public Eating Establishment Standards.
Handwashing: Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
Food Handler Habits, Hygiene & Health: Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
Handwashing: An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
Handwashing: Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
Maintenance & General Sanitation: Written cleaning schedule is not monitored, verified or adjusted to ensure effectiveness. Refer to 4.2 of the Public Eating Establishment Standards.
Maintenance & General Sanitation: Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to 4.7 of the Public Eating Establishment Standards.
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.