PIZZA HUT
#8-25 Industrial Dr, Elmira ON N3B 3K3 · Facility
Inspection summary
PIZZA HUT has been inspected 4 times by Region of Waterloo Public Health since May 9, 2025. The most recent inspection, on August 12, 2026, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
The number of infractions per inspection has stayed roughly the same over time.
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.
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 4 times across 4 separate inspections, most recently on August 12, 2026. For example:
Testing reagent used to determine concentration of sanitizer
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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on September 9, 2025. For example:
Food premise is protected against the entry and harbouring of pests
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 January 29, 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.
4 inspections
- Compliance Inspection
1 infraction
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Testing reagent used to determine concentration of sanitizer
- Compliance Inspection
2 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Testing reagent used to determine concentration of sanitizer
- Compliance Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Food premise is protected against the entry and harbouring of pests
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Compliance Inspection
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
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