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VITO'S PIZZERIA

36 PRINCE EDWARD ST, BOX 1690, BRIGHTON ON K0K 1H0 · Food Safety

9 inspections

  1. Required

    2 infractions

    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
    • Floor and floor coverings are tight, smooth and non-absorbent.
      • Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
  2. Complaint

    2 infractions

    • Floor and floor coverings are tight, smooth and non-absorbent.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  3. Required

    2 infractions

    • Floor and floor coverings are tight, smooth and non-absorbent.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  4. Required

    5 infractions

    • Ventilation must be maintained as prescribed in the regulation.
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
    • Food in storage protected from contamination.
    • Floor and floor coverings are tight, smooth and non-absorbent.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  5. Required

    3 infractions

    • Food in storage protected from contamination.
    • Floor and floor coverings are tight, smooth and non-absorbent.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  6. Required

    1 infraction

    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  7. Required

    0 infractions

  8. Required

    1 infraction

    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
  9. Required

    3 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
    • Food in storage protected from contamination.