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)

Aug22
Routine InspectionInspected 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.

Feb16
Re-inspectionInspected Feb. 16, 2016

No issues found

  • No issues were reported during this inspection

    The premise was found to meet all regulations at the time of inspection.

Feb12
Routine InspectionInspected Feb. 12, 2016

Corrected at time of inspection

  • Fridges maintained at 4 degrees C or less

    All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.

  • 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.

Not in compliance

  • Manual dishwashing is done properly

    Wash, rinse, sanitize technique. Dishes and utensils must be washed in a 2 or 3 compartment sink. Dishes must be washed, rinsed and sanitized.

  • 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 preparation surfaces are properly cleaned and sanitized after use

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

  • 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.

Infraction Critical Inspector feedback Photo(s) taken No issues


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