Ultimate Deal Pizza Health Inspection Report

Address 198 Glenridge Ave.
St. Catharines
Services Take Out Food

3 Inspection Results (Posted for one year)

Re-inspection: Inspected Feb. 2, 2017

Corrected at time of inspection
  • Employees' hair is confined

    All food handlers must have their hair confined. (e.g. hat or hairnet).

Actions taken by inspector
  • Consultation / technical assistance

    Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Routine Inspection: Inspected Jan. 31, 2017

Corrected at time of inspection
  • Washrooms are cleaned regularly

    Washrooms are to be kept clean, sanitary, in good repair and must be supplied with liquid soap in a dispenser, single service/paper towels, cloth roller towel or hot air dryer and hot and cold running water.

  • Wiping cloths are properly handled (ie: with sanitizer)

    A chemical sanitizer must be provided for use with wiping cloths that are used to clean and sanitize surfaces.

  • Handwashing sink required in each food preparation area

    Each food preparation area must have a designated hand wash sink that is supplied with liquid soap in a dispenser, single service/paper towels and hot and cold running water.

  • Employees wash hands before and after handling food

    Food Handlers must wash their hands between tasks (e.g. commencing work, handling food, using the washroom, smoking, cleaning etc).

  • Food is protected from potential contamination (covered, off-the-floor)

    All foods offered for sale and/or on display are required to be protected from potential contamination.

  • Utensils stored correctly

    Clean utensils must be stored in a manner that prevents contamination (e.g. Utensils are not to be stored between counter units/equipment).

Not in compliance
  • Premise is clean/sanitary

    Food premise is to be maintained in a clean and sanitary condition.

  • Thermometers are present in fridges and freezers

    All cold holding units used to store hazardous foods must be provided with an accurate indicating thermometer that can be easily read.

  • Food preparation surfaces are properly constructed

    All surfaces including cutting boards that are used to prepare food must be made of a readily cleanable and non-absorbent material.

  • Food safety training necessary for multiple individuals on duty

    Commercial Food Establishments are required to have Certified Food Handlers on duty

  • Food preparation surfaces are properly cleaned and sanitized after use

    Surfaces and utensils must be sanitized between preparing raw and ready-to-eat foods.

Actions taken by inspector
  • Consultation / technical assistance

    Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Routine Inspection: Inspected Aug. 22, 2016

Not in compliance
  • Food preparation surfaces are properly cleaned and sanitized after use

    Surfaces and utensils must be sanitized between preparing raw and ready-to-eat foods.

  • Washrooms are cleaned regularly

    Washrooms are to be kept clean, sanitary, in good repair and must be supplied with liquid soap in a dispenser, single service/paper towels, cloth roller towel or hot air dryer and hot and cold running water.

  • Thermometers are present in fridges and freezers

    All cold holding units used to store hazardous foods must be provided with an accurate indicating thermometer that can be easily read.

Actions taken by inspector
  • Consultation / technical assistance

    Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

  • InfractionInfraction
  • CriticalCritical
  • Inspector FeedbackInspector feedback
  • Photos TakenPhoto(s) taken
  • No IssuesNo issues

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