Noah's Pizza

132 Josephine Street, Wingham ON N0G 2W0 · Food Take Out

16 inspections

1. Follow-upMar 24, 2026

   0 infractions

2. RequiredMar 10, 2026

   3 infractions

   • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
     • Food premise not maintained with clean ceiling in food-handling room
   • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
     • Failed to ensure equipment surface cleaned as necessary
     • Failed to ensure facility surface cleaned as necessary
   • Food is protected from contamination and adulteration
     • Failed to protect food from contamination or adulteration
3. Follow-upOct 15, 2025

   1 infraction

   • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
     • Food premise not maintained with tight floor surface where food handled
     • Food premise not maintained with tight floor surface where utensils cleaned
4. RequiredSep 11, 2025

   3 infractions

   • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
     • Food premise not maintained with tight floor surface where food handled
     • Food premise not maintained with tight floor surface where utensils cleaned
   • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
     • Used food equipment not in good repair
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
     • Displayed potentially hazardous foods at internal temperature between 4°C and 60°C
5. RequiredJul 29, 2025

   4 infractions

   • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
     • Food premise not maintained to permit sanitary maintenance of walls
   • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
     • Failed to provide handwashing stations with adequate supplies
   • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
     • Failed to ensure facility surface cleaned as necessary
     • Failed to ensure facility surface sanitized as necessary
   • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
     • Used shelves not of readily cleanable design
6. Follow-upJan 16, 2025

   0 infractions

7. RequiredJan 13, 2025

   6 infractions

   • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
     • Failed to ensure facility surface cleaned as necessary
     • Failed to ensure facility surface sanitized as necessary
   • Sanitary facilities are kept sanitary, properly equipped and in good repair
     • Operated food premise — fail to equip sanitary facility with toilet paper
   • Food is protected from contamination and adulteration
     • Failed to protect food from contamination or adulteration
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
     • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
   • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
     • Failed to provide thermometer in refrigeration equipment
   • All hen eggs are graded and not Grade “C” eggs
     • Stored ungraded eggs
8. Follow-upJul 30, 2024

   0 infractions

9. RequiredJul 23, 2024

   6 infractions

   • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
     • Food premise not maintained with tight floor surface where utensils cleaned
     • Food premise not maintained with clean floors in food-handling room
     • Food premise not maintained with floors in good repair in food-handling room
   • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
     • Food premise not maintained with clean walls in food-handling room
   • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
     • Failed to maintain handwashing stations
   • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
     • Failed to ensure equipment surface cleaned as necessary
     • Failed to ensure facility surface cleaned as necessary
   • Sanitary facilities are kept sanitary, properly equipped and in good repair
     • Operated food premise — fail to keep sanitary facility sanitary
   • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
     • Failed to provide thermometer in refrigeration equipment
10. Follow-upJun 5, 2024

    0 infractions

11. Follow-upApr 18, 2024

    1 infraction

    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
12. RequiredApr 11, 2024

    6 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean ceiling in food-handling room
      • Food premise not maintained with walls in good repair in food-handling room
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
13. Follow-upNov 1, 2023

    1 infraction

    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
14. Follow-upOct 25, 2023

    3 infractions

    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Failed to ensure storage shelves designed to protect against contamination
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
15. RequiredOct 17, 2023

    3 infractions

    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Failed to ensure storage shelves designed to protect against contamination
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
16. RequiredJun 23, 2023

    3 infractions

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation