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G-Mart/Guelph Pizza, Wings & Burgers

338 Waterloo Ave, Guelph ON N1H 3J8 · Food Take Out

Official record from Wellington-Dufferin-Guelph →

Inspection summary

G-Mart/Guelph Pizza, Wings & Burgers has been inspected 5 times by Wellington-Dufferin-Guelph Public Health since March 9, 2026. The most recent inspection, on August 11, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on August 6, 2026. For example: Hazardous food held at 4°C (40°F) or less

  • 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 2 times on August 6, 2026. For example: Manual dishwashing requirements are met

  • 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 11, 2026. For example: Adequate pest control measures and records retained

  • 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 August 6, 2026. For example: Food protected from contamination and adulteration

  • 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 August 6, 2026. For example: Handwashing station requirements are met

About this data

These results come from Wellington-Dufferin-Guelph 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.

5 inspections

  1. Inspection

    1 infraction

    • Adequate pest control measures and records retained
      • Premises not protected against entry, harboring, or breeding of pests [subsection 13 (1)]
  2. Inspection

    0 infractions

  3. Inspection

    10 infractions

    • Food protected from contamination and adulteration
      • Food not protected from contamination or adulteration [subsection 26 (1)]
    • Hazardous food held at 4°C (40°F) or less
      • Potentially hazardous foods refrigerated at internal temperature above 4°C [clause 30 (a)]
    • Hazardous food held at 60°C (140°F) or above
      • Potentially hazardous foods hot held at internal temperature below 60°C [clause 30 (a)]
    • Food handling area maintained in sanitary condition, organized, and not used for sleeping
      • Food premise maintained in manner permitting use of food handling room for sleep [clause 7 (1) (b)]
    • Handwashing station requirements are met
      • Adequate supplies not provided at the hand wash station [clause 7 (3) (c)]
    • Equipment, utensils, and multi-service articles in good repair and easily cleanable
      • Use food equipment, utensils and/or multi-service articles that are not of sound and tight construction, in good repair, or from ready cleanable form or cleanable material [clause 8 (1) (a) (b) (c)]
    • Furniture, shelving and equipment arranged and constructed to permit sanitary operation and maintenance
      • Storage racks, shelves or pallets not designed to protect against contamination (section 31)
    • Ventilation system requirements met
      • Ventilation system not maintained to eliminate odors, fumes, vapors, smoke or excessive heat (section 11)
    • Manual dishwashing requirements are met
    • Adequate cleaning and sanitizing of food contact surfaces
  4. Inspection

    0 infractions

  5. Inspection

    4 infractions

    • Food handler trained and present
      • Trained food handler or supervisor not present during all hours of operation (section 32)
    • Hazardous food held at 4°C (40°F) or less
      • Potentially hazardous foods refrigerated at internal temperature above 4°C [clause 30 (a)]
    • Food handling area maintained in sanitary condition, organized, and not used for sleeping
      • Food handling room not maintained in sanitary condition [clause 7 (1) (e)]
    • Equipment, utensils, and multi-service articles in good repair and easily cleanable
      • Use equipment or utensils that are not free from cracks, crevices or seams in contact with food [clause 8 (2) (b)]

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