Chochi's Pizza
91 Talbot St N Essex ON N8M 2C3 · Food Take Out
Inspection summary
Chochi's Pizza has been inspected 6 times by Windsor-Essex County Health Unit (WECHU) since November 6, 2024. The most recent inspection, on September 14, 2026, recorded 1 infraction.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.
The number of infractions per inspection has stayed roughly the same over time.
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.
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 once on August 31, 2026. For example:
Potentially hazardous foods are maintained at proper internal temperatures
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on August 31, 2026. For example:
Adequate protection against pests is provided
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 once on June 21, 2025. For example:
Single-service containers and articles are kept in a sanitary manner
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded once on June 21, 2025. For example:
Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on September 14, 2026. For example:
Premises is free from every condition that may adversely affect the sanitary operation of the premises
About this data
These results come from Windsor-Essex County Health Unit (WECHU), 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.
6 inspections
- Required Re-Inspection
1 infraction
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (b) The floor or floor coverings are NOT tight, smooth and non-absorbent [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
3 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- Adequate protection against pests is provided
- (b) Adequate protection against the entrance of pests is NOT provided [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- Required
0 infractions
- Required
2 infractions
- Single-service containers and articles are kept in a sanitary manner
- (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Single-service containers and articles are kept in a sanitary manner
- Required Re-Inspection
0 infractions
- Required
1 infraction
- At least one food handler or supervisor on-site has completed food handler training (If yes, please document certification provider and number)
- (a) At least one food handler or supervisor on the premises has NOT completed food handler training for every hour in which the premise is operating [N]
- At least one food handler or supervisor on-site has completed food handler training (If yes, please document certification provider and number)