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TITO'S PIZZA

#5-148 PEEL ST, NEW HAMBURG ON N3A 1E3 · Facility

Official record from Waterloo Region →

Inspection summary

TITO'S PIZZA has been inspected 6 times by Region of Waterloo Public Health since January 13, 2025. The most recent inspection, on July 14, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 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 7 times across 4 separate inspections, most recently on July 14, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 4 times across 3 separate inspections, most recently on July 10, 2026. For example: Food is held at 4°C (40°F) or less

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 4 times across 3 separate inspections, most recently on July 7, 2026. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on July 10, 2026. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on July 7, 2026. For example: Certified food handler present in the food service premise

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.

6 inspections

  1. 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 in good repair
  2. Re-inspection

    2 infractions

    • Food is held 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
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Provide adequate refrigerated space for hazardous food storage
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
  3. Compliance Inspection

    8 infractions

    • Food is held 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
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in container bearing identifying labels
      • Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
    • Maintenance of sanitary facilities
      • Equip sanitary facility with liquid soap in a dispenser
    • 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 equipment, utensils and or multi-service articles are cleaned and sanitized
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
      • Fail to provide required illumination during all hours of operation
    • Certified food handler present in the food service premise
      • Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
      • Keep cloths clean, in good repair, and restricted to a single task
  4. Compliance Inspection

    8 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Ensure wash / rinse water is at 43°C or greater
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles in good repair
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
      • Ensure food handlers refrain from conduct causing contamination of food and food areas
  5. Compliance Inspection

    1 infraction

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
  6. Compliance Inspection

    2 infractions

    • Either mechanical or manual dishwashing is provided
      • Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
    • 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 corrosion-resistant and non-toxic
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams

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