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Quattro Pizzatecca and Take Away - Food Take Out

229 Great Northern Road Sault Ste. Marie ON P6B 4Z2 · Food Take Out

Official record from Algoma →

Inspection summary

Quattro Pizzatecca and Take Away - Food Take Out has been inspected 6 times by Algoma Public Health since October 17, 2024. The most recent inspection, on April 8, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 June 18, 2025. For example: Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]

  • 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 once on April 8, 2026. For example: Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 8, 2026. For example: Mechanical ventilation operable and kept clean [Sec. 11]

About this data

These results come from Algoma 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.

6 inspections

  1. Required

    2 infractions

    • Mechanical ventilation operable and kept clean [Sec. 11]
      • Ventilation hood and/or filters require cleaning
    • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
  2. Required

    0 infractions

  3. Follow-up

    0 infractions

  4. Required

    1 infraction

    • Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
      • Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
  5. Complaint

    0 infractions

  6. Required

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 20(1)(a)(ii)(B)]
      • Provide a sanitizing test kit to verify the concentration of the sanitizing agent
    • Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
      • Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]

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