Trifon's Pizza Cornwall Centre

2102-2102 11th Ave Regina SK S4P 3Y6 · Food Premises

9 inspections

1. RoutineJan 19, 2026

   1 infraction

   • Finishing Materials
     • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
2. RoutineApr 29, 2025

   1 infraction

   • Finishing Materials
     • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
3. DemandApr 23, 2025

   3 infractions

   • Finishing Materials
     • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
   • Maintenance & General Sanitation
     • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
   • Food Storage & Equipment
     • Freezer is not capable of maintaining frozen food at the recommended temperature of -18°C (0°F) or lower. Refer to 1.10 and 2.2.2 of the Public Eating Establishment Standards.
4. RoutineJan 21, 2025

   5 infractions

   • Pest Control
     • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
   • Ventilation
     • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
   • Finishing Materials
     • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
   • Handwashing
     • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
   • Clean-in-place
     • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
5. Follow-upDec 18, 2024

   5 infractions

   • Finishing Materials
     • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
   • Ventilation
     • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
   • Pest Control
     • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
   • Handwashing
     • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
   • Clean-in-place
     • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
6. RoutineSep 20, 2024

   6 infractions

   • Maintenance & General Sanitation
     • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
   • Finishing Materials
     • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
   • Pest Control
     • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
   • Ventilation
     • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
   • Handwashing
     • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
   • Clean-in-place
     • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
7. RoutineFeb 20, 2024

   1 infraction

   • Ventilation
     • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
8. Follow-upOct 3, 2023

   1 infraction

   • Ventilation
     • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
9. RoutineSep 17, 2023

   3 infractions

   • Finishing Materials
     • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
   • Ventilation
     • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
   • Manual Dishwashing
     • Chlorine sanitizing solution concentration is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.