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U Need A Pita

114 St. Paul St, St. Catharines ON L2R 3M2 · Take Out

16 inspections

  1. Re-inspection

    0 infractions

  2. Re-inspection

    1 infraction

    • Handwashing stations are maintained and kept adequately supplied.
  3. Routine Inspection

    5 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Certified food handler is onsite.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
  4. Re-inspection

    2 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  5. On Demand

    4 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  6. Routine Inspection

    2 infractions

    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
  7. Routine Inspection

    1 infraction

    • Food premise is kept clean and maintained in a sanitary condition.
  8. Re-inspection

    1 infraction

    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
  9. Routine Inspection

    4 infractions

    • Food storage racks, shelves or pallets are readily cleanable.
    • Single-service articles are kept in such a manner and place to prevent their contamination.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  10. Routine Inspection

    0 infractions

  11. Re-inspection

    3 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Floors, walls and ceiling are well maintained and in good repair.
  12. On Demand

    3 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Food premise is kept clean and maintained in a sanitary condition.
  13. Re-inspection

    0 infractions

  14. On Demand

    2 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
  15. On Demand

    1 infraction

    • Food premise is kept clean and maintained in a sanitary condition.
  16. Routine Inspection

    2 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Food premise is kept clean and maintained in a sanitary condition.