XPRESS PIZZA HOUSE

#3-231 Weber Street N, Waterloo ON N2J 3H5 · Facility

7 inspections

1. Compliance InspectionJun 29, 2026

   4 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
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure floors are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
     • Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
   • 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
2. Re-inspectionApr 20, 2026

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
3. Compliance InspectionApr 8, 2026

   9 infractions

   • Food protected from contamination or adulteration
     • Cover all food in storage
     • Store food off the floor to prevent contamination
     • Store raw foods separate and below cooked / ready-to-eat foods
   • 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
   • 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
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
     • Clean and sanitize food contact surfaces or equipment as often as necessary
   • Single service containers and articles kept free from contamination
     • Maintain single service containers and articles free from contamination
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Maintain hand washing stations with adequate supplies
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • 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
4. Re-inspectionNov 3, 2025

   1 infraction

   • Food protected from contamination or adulteration
     • Store food off the floor to prevent contamination
5. Re-inspectionOct 29, 2025

   0 infractions

6. Compliance InspectionOct 28, 2025

   11 infractions

   • The premises is operated and maintained free from potential/immediate health hazards
     • CLOSE FOOD PREMISES
     • Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
   • Manual dishwashing: Wash, rinse, sanitize technique
     • Ensure wash / rinse water is at 43°C or greater
     • Provide sufficient detergent or chemicals for washing or sanitizing
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
     • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
   • Testing reagent used to determine concentration of sanitizer
   • Single service containers and articles kept free from contamination
     • Maintain single service containers and articles free from contamination
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide hot and cold running water under pressure
   • 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
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Certified food handler present in the food service premise
   • Food handlers who come into contact with food/utensils do so in a sanitary manner
     • Ensure food handlers wash hands as often as necessary
7. Compliance InspectionJan 22, 2025

   3 infractions

   • Testing reagent used to determine concentration of sanitizer
     • Provide and use test reagent to determine concentration of sanitizer
   • 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
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces