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Industria Pizzeria

55A 221 Glendale Ave, St. Catharines ON L2T 2K9 · Restaurant

Official record from Niagara Region →

Inspection summary

Industria Pizzeria has been inspected 17 times by Niagara Region Public Health since November 19, 2024. The most recent inspection, on September 14, 2026, found no infractions.

6 of 17 inspections on record found no infractions at all. In the past 12 months there were 12 inspections with 19 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 7 times across 6 separate inspections, most recently on August 17, 2026. For example: Cold holding is adequate and maintained at 4°C (40°F) or lower.

  • 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 4 times across 4 separate inspections, most recently on September 4, 2026. For example: Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.

  • 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 3 separate inspections, most recently on August 17, 2026. For example: Mechanical dishwashing is properly constructed, designed and maintained.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 25, 2025. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

  • 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 March 25, 2025. For example: Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.

About this data

These results come from Niagara Region 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.

17 inspections

  1. Re-inspection

    0 infractions

  2. On Demand

    1 infraction

    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
  3. Routine Inspection

    3 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.
  4. Re-inspection

    0 infractions

  5. Closure

    1 infraction

    • Lack of hot potable water supply.
  6. On Demand

    1 infraction

    • Food premise is provided with a constant supply of hot and cold potable running water.
  7. Re-inspection

    0 infractions

  8. Re-inspection

    2 infractions

    • Floors, walls and ceiling are well maintained and in good repair.
    • Food premise is kept clean and maintained in a sanitary condition.
  9. Routine Inspection

    4 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Floors, walls and ceiling are well maintained and in good repair.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Food premise is kept clean and maintained in a sanitary condition.
  10. Re-inspection

    0 infractions

  11. Re-inspection

    3 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  12. Routine Inspection

    4 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  13. Re-inspection

    0 infractions

  14. Routine Inspection

    3 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  15. Re-inspection

    1 infraction

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
  16. Routine Inspection

    7 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Mechanical dishwashing is properly constructed, designed and maintained.
  17. Routine Inspection

    0 infractions

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