Double The Deal Pizza INC 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
  • 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).

  • 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.

Not in compliance
  • 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.

  • 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.

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
  • 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.

  • 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.

Infraction Critical Inspector feedback Photo(s) taken No issues


See all St. Catharines inspections · Search for a business


Did you find what you were looking for today?