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Brar 22 Pizza

6 120 Welland Ave, St. Catharines ON L2R 2N3 · Take Out

Official record from Niagara Region →

Inspection summary

Brar 22 Pizza has been inspected 12 times by Niagara Region Public Health since January 9, 2025. The most recent inspection, on July 21, 2026, recorded 1 infraction.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 15 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 8 times across 6 separate inspections, most recently on January 28, 2026. For example: Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 4 separate inspections, most recently on January 12, 2026. For example: Equipment used for refrigeration or hot holding contain accurate indicating thermometers.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on January 28, 2026. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 21, 2026. For example: Handwashing stations are maintained and kept adequately supplied.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 14 times across 7 separate inspections, most recently on February 2, 2026. For example: Surfaces which come in contact with food are maintained in a clean and sanitary condition.

About this data

These results come from Niagara Region Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Routine Inspection

    1 infraction

    • Handwashing stations are maintained and kept adequately supplied.
  2. Re-inspection

    0 infractions

  3. Re-inspection

    3 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Utensils are maintained in a clean and sanitary condition.
  4. On Demand

    3 infractions

    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Utensils are maintained in a clean and sanitary condition.
  5. Re-inspection

    1 infraction

    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
  6. Routine Inspection

    7 infractions

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  7. Re-inspection

    2 infractions

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
  8. Routine Inspection

    1 infraction

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  9. On Demand

    10 infractions

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Food storage racks, shelves or pallets are readily cleanable.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • 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.
    • Food is processed in a manner that makes the food safe to eat.
    • Floors, walls and ceiling are well maintained and in good repair.
  10. Routine Inspection

    10 infractions

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • 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.
    • Utensils are maintained in a clean and sanitary condition.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food storage racks, shelves or pallets are readily cleanable.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  11. On Demand

    3 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Utensils are maintained in a clean and sanitary condition.
    • Food handlers take reasonable precautions to ensure that food is not contaminated by hair.
  12. Routine Inspection

    7 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food is processed in a manner that makes the food safe to eat.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Utensils are maintained in a clean and sanitary condition.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.

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