Skip to content
Loading map…

DoughBox Wood Fired Pizza & Pasta

840 Broadway Ave Saskatoon SK S7N 1B6 · Food Premises

Official record from Saskatchewan →

Inspection summary

DoughBox Wood Fired Pizza & Pasta has been inspected 5 times by Saskatchewan Health Authority since October 18, 2023. The most recent inspection, on September 17, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on April 27, 2026. For example: Dishwashing - General

  • 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 September 17, 2026. For example: Handwashing

  • 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 September 17, 2026. For example: Temperature Control - Cooling, Thawing and Refrigeration

About this data

These results come from Saskatchewan Health Authority, 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.

5 inspections

  1. Routine

    2 infractions

    • Handwashing
      • Hand washing station is not equipped with hot and cold running water under pressure. Refer to section 1.10(2)(a) of the Food Facility Standards.
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to section 1.10(2)(c) of the Food Facility Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Non ready-to-eat potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations and section 2.3(1)(a) of the Food Facility Standards.
  2. Follow-up

    1 infraction

    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
  3. Routine

    2 infractions

    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
  4. Routine

    0 infractions

  5. Routine

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website