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PIZZA PIZZA

958 GARTH ST, HAMILTON ON L9C 4L4 · Restaurant

Official record from Hamilton →

Inspection summary

PIZZA PIZZA has been inspected 13 times by City of Hamilton Public Health Services since April 19, 2022. The most recent inspection, on August 17, 2026, recorded 1 infraction.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 5 separate inspections, most recently on February 20, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • 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 3 times across 3 separate inspections, most recently on September 12, 2024. For example: Food protected from contamination or adulteration

  • 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 2 times across 2 separate inspections, most recently on February 20, 2026. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation

  • 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 2 times across 2 separate inspections, most recently on November 14, 2025. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • 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 2 times across 2 separate inspections, most recently on March 27, 2025. For example: Refrigeration and hot-holding equipment maintained

About this data

These results come from City of Hamilton Public Health Services, 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  2. Routine Inspection

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
  3. Routine Inspection

    4 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Maintenance of sanitary facilities
      • Equip sanitary facility with a constant supply of hot and cold running water
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  4. Re-inspection

    0 infractions

  5. Routine Inspection

    5 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • Maintain premise free from conditions that may, be a health hazard, adversely affecting the wholesomeness of the food
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Maintenance of sanitary facilities
      • Equip sanitary facility with a constant supply of hot and cold running water
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  6. Routine Inspection

    1 infraction

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
  7. Routine Inspection

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
      • Fail to provide required illumination during all hours of operation
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
  10. Re-inspection

    1 infraction

    • Maintenance of sanitary facilities
  11. Routine Inspection

    6 infractions

    • Separate hand washing basin provided for food handlers
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  12. Complaint

    0 infractions

  13. Routine Inspection

    1 infraction

    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation

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