City South Pizza
10 477 Grove St E, Barrie ON L4M 6M3 · Food Take Out
Inspection summary
City South Pizza has been inspected 6 times by Simcoe Muskoka District Health Unit since May 16, 2025. The most recent inspection, on September 22, 2026, recorded 5 infractions.
1 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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.
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 7 times across 3 separate inspections, most recently on September 22, 2026. For example:
Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
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 5 times across 4 separate inspections, most recently on September 22, 2026. For example:
Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
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 September 22, 2026. For example:
Pest control shall be maintained in a food premise as prescribed in the regulation.
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 October 30, 2025. For example:
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
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 2 times across 2 separate inspections, most recently on September 22, 2026. For example:
General Housekeeping Satisfactory
About this data
These results come from Simcoe Muskoka District Health Unit, 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
- Routine
5 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
- Fail to maintain equipment, utensils and or multi-service articles of sound and tight construction
- Used equipment, utensils, and multi-service articles not suitable for intended purposes
- General Housekeeping Satisfactory
- Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Pest control shall be maintained in a food premise as prescribed in the regulation.
- Fail to retain pest control records for one year
- Sanitary facilities shall be maintained as prescribed in the regulation.
- Fail to equip sanitary facility with single service towels or air dryer
- Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
- Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Follow-up
0 infractions
- Follow-up
4 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
- Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
- Testing reagent used to determine concentration of sanitizer.
- Fail to use or provide test reagent to determine concentration of sanitizer
- Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
- Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
- Refrigeration and hot-holding equipment maintained.
- Fail to provide easily readable thermometer in refrigeration or hot-holding equipment
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Routine
5 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
- Used equipment, utensils, and multi-service articles not suitable for intended purposes
- Testing reagent used to determine concentration of sanitizer.
- Fail to use or provide test reagent to determine concentration of sanitizer
- Utensils sanitized manually as prescribed in the regulation.
- Fail to sanitize utensils in chlorine solution at 100 parts per million at 24° Celsius 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.
- Fail to clean and sanitize multi-service articles after each use and as often as necessary
- Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
- Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
- Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
- Routine
2 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
- Fail to maintain and arrange furniture in clean and sanitary condition
- Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
- Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
- Routine
2 infractions
- Food premises shall be equipped and maintained as prescribed in the regulation.
- Handwashing station used other than for handwashing of employees
- Operator practiced safe food handling to ensure food is safe to eat.
- Fail to protect food from contamination and/or adulteration
- Food premises shall be equipped and maintained as prescribed in the regulation.