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Quo Vadis Pizzeria

316 St. Clair Street, Chatham ON N7L 3K1 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Quo Vadis Pizzeria has been inspected 49 times by Chatham-Kent Public Health since February 11, 2013. The most recent inspection, on August 18, 2026, recorded 1 infraction.

15 of 49 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 21 times across 18 separate inspections, most recently on April 26, 2024. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 14 times across 12 separate inspections, most recently on April 29, 2025. For example: Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.

  • 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 9 times across 9 separate inspections, most recently on March 31, 2026. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 7 times across 7 separate inspections, most recently on August 18, 2026. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

  • 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 7 times across 7 separate inspections, most recently on October 16, 2017. For example: handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)

About this data

These results come from Chatham-Kent 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.

49 inspections

  1. Required

    1 infraction

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
  2. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  3. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  4. Required

    3 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
  5. Required

    5 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
      • Ensure all equipment, utensils, and surfaces are kept in good repair
      • Ensure all equipment, utensils, and surfaces are suitable for their intended purpose
      • Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
      • Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
      • Cover all food in storage
    • All food handlers practice good personal hygiene s. 33(1)
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
  6. Follow-up

    0 infractions

  7. Required

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Provide sufficient detergent or chemicals for washing and sanitizing
  8. Follow-up

    0 infractions

  9. Required

    3 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • The ventilation system requires thorough cleaning
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  10. Follow-up

    0 infractions

  11. Required

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
  12. Follow-up

    0 infractions

  13. Required

    2 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • The ventilation system requires thorough cleaning
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure wash/rinse water is sufficiently clean
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  14. Required

    3 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • The ventilation system requires thorough cleaning
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
    • Food that is intended to be held in a frozen state is kept in a frozen state until sold or prepared for use s. 28
      • Ensure food that is intended to be held in a frozen state is kept in a frozen state until sold or prepared for use
  15. Required

    3 infractions

    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
      • Ensure all equipment, utensils, and surfaces are kept in good repair
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • The ventilation system requires thorough cleaning
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  16. Required

    0 infractions

  17. Follow-up

    0 infractions

  18. Required

    4 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • Maintain ventilation system to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
      • Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
  19. Follow-up

    0 infractions

  20. Required

    5 infractions

    • Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
      • Construct/arrange furniture, equipment, and appliances in such a way as to permit thorough cleaning of the premises
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
      • Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  21. Required

    2 infractions

    • Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
      • Construct/arrange furniture, equipment, and appliances in such a way as to permit thorough cleaning of the premises
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  22. Required

    0 infractions

  23. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  24. Follow-up

    0 infractions

  25. Required

    2 infractions

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  26. Follow-up

    0 infractions

  27. Required

    2 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
  28. Required

    0 infractions

  29. Required

    2 infractions

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  30. Required

    1 infraction

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers.
  31. Required

    1 infraction

    • Thermometers are used to verify preparation and storage temperatures of potentially hazardous foods. s. 30 (b)
      • Ensure all refrigeration equipment is equipped with an accurate, easily readable indicating thermometer.
  32. Required

    3 infractions

    • Thermometers are used to verify preparation and storage temperatures of potentially hazardous foods. s. 30 (b)
      • Ensure all refrigeration equipment is equipped with an accurate, easily readable indicating thermometer.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Store all food off the floor.
    • Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
      • Maintain copies of valid food handler certificates from certified staff on site at all times.
      • Certificate or certification card must be dated within 5 years to be valid.
  33. Required

    3 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • All cans, containers or wrappings of hazardous foods must bear labels as per Regulations s.36
      • Cover all food in storage
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure a properly maintained shield/canopy is provided over cooking equipment
      • Ensure all surfaces are clean and maintained in good repair
  34. Required

    4 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure a properly maintained shield/canopy is provided over cooking equipment
      • Ensure all surfaces are clean and maintained in good repair
      • Remove ice build up from freezer units
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure ceilings are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
  35. Required

    7 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • All cans, containers or wrappings of hazardous foods must bear labels as per Regulations s.36
      • Cover all food in storage
      • Store foods in containers that can be readily cleaned and sanitized
    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain refridgeration unit in a clean & sanitary manner
      • Remove ice build up from freezer units
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors are kept clean and in good repair
  36. Required

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
  37. Required

    4 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
    • Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  38. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
  39. Required

    3 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors are kept clean and in good repair
  40. Follow-up

    0 infractions

  41. Required

    3 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Defrost freezer
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  42. Required

    2 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with liquid soap in a dispenser
      • Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
  43. Required

    6 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Proper storage of clean utensils (including single service utensils) s.81
      • Store utensils in manner preventing contamination
    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
  44. Required

    0 infractions

  45. Required

    0 infractions

  46. Required

    0 infractions

  47. Follow-up

    3 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Provide sufficient detergent or chemicals for washing or sanitizing
    • Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • General housekeeping is satisfactory s.59(h)
  48. Required

    9 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide soap in a dispenser at hand basin in the food preparation area
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
      • Store foods in containers that can be readily cleaned and sanitized
    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
      • Ensure equipment / utensil(s) / dishware are free of cracks or open seams
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Ensure wash water is between 60°C and 71°C
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
      • Provide an accurate thermometer for the dishwashing and sanitizing temperatures
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Keep cloths clean, in good repair, and restricted to a single task
      • Ensure instructions for cleaning food processing equipment are posted in accessible place
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with liquid soap in a dispenser
      • Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
    • Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • General housekeeping is satisfactory s.59(h)
      • Remove all materials not associated with the daily operation of food premises
  49. Required

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide soap in a dispenser at hand basin in the food preparation area
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours s.33
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours

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