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City Pizza

39 King George Rd., Brantford ON N3R 5K2 · Food Take Out

7 inspections

  1. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water for hand washing in food preparation area
      • Provide hot and cold running water under pressure
  2. Demand

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
  3. Demand

    6 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings are kept clean and in good repair
    • Single service containers and articles kept free from contamination
      • Maintain single service containers and articles free from contamination
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
    • Food is held at 4°C (40°F) or less
  4. Required

    1 infraction

    • Refrigeration and hot-holding equipment maintained
  5. Complaint

    0 infractions

  6. Follow-up

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Provide and use sanitizer test reagents
  7. Required

    9 infractions

    • Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
      • Post public health Inspection grade certificate at or near entrance to premise
      • All signs must be clearly visible to the public at or near the entrance to the premise.
    • Single service containers and articles kept free from contamination
      • Maintain single service containers and articles free from contamination
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Provide soap in a dispenser at hand basin in the food preparation area
      • Provide hot and cold running water under pressure
      • Maintain hand washing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Provide and use sanitizer test reagents
    • Maintenance of sanitary facilities
    • Food is held at 4°C (40°F) or less