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COUNTY PIZZA

#3590 Lobsinger Line, St. Clements ON N0B 2M0 · Facility

Official record from Waterloo Region →

Inspection summary

COUNTY PIZZA has been inspected once by Region of Waterloo Public Health, on September 1, 2026. The most recent inspection, on September 1, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. 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 and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on September 1, 2026. For example: Food protected from contamination or adulteration

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on September 1, 2026. For example: Food is held at 4°C (40°F) or less

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded once on September 1, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on September 1, 2026. For example: Cloths and towels maintained in clean, good repair and not used for other purposes

About this data

These results come from Region of Waterloo 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.

1 inspection

  1. Compliance Inspection

    4 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • 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
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces

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