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Avondale / On the Marc Pizza

359 Main St, St. Catharines ON L2R 6P9 · Retail Food

9 inspections

  1. Re-inspection

    0 infractions

  2. Re-inspection

    3 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Floors, walls and ceiling are well maintained and in good repair.
  3. Routine Inspection

    7 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Records are retained on premise.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Food storage racks, shelves or pallets are readily cleanable.
  4. Re-inspection

    0 infractions

  5. Re-inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • Certified food handler is onsite.
    • Utensils are maintained in a clean and sanitary condition.
  7. Re-inspection

    1 infraction

    • Certified food handler is onsite.
  8. Routine Inspection

    5 infractions

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food premise is kept clean and maintained in a sanitary condition.
    • Certified food handler is onsite.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  9. Routine Inspection

    4 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Certified food handler is onsite.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.