Food Take Out · Waterloo Region, ON

Esso Gas Station/Pizza Bite

Name: Esso Gas Station/Pizza Bite
Address: 244 Margaret Ave, Waterloo Region, ON

244 Margaret Ave

Last inspected Jan 26, 2026 · View Map ↗ · Compare ↗

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Infractions found

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Compliance Inspection

Jan 26, 2026

Infractions found

4 recorded violations

minorCode —Cleaning and sanitizing

Official wording

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

Inspector’s notes

Not in Compliance: Ensure equipment, utensils and or multi-service articles are cleaned and sanitized , Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode —Cleaning and sanitizing

Official wording

Either mechanical or manual dishwashing is provided

Inspector’s notes

Not in Compliance: Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode —Cleaning and sanitizing

Official wording

Cloths and towels maintained in clean, good repair and not used for other purposes

Inspector’s notes

Corrected During Inspection: Ensure wiping cloths are kept in a sanitizing solution when not in use

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode —Cleaning and sanitizing

Official wording

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

Inspector’s notes

Not in Compliance: Ensure walls are kept clean and in good repair

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jan 26, 2026 · Original Source

Compliance Inspection

Oct 21, 2025

Infractions found

4 recorded violations

criticalCode —Other

Official wording

Food is held at 4�C (40�F) or less

Inspector’s notes

Corrected During Inspection: Ensure all hazardous foods are stored at 4�C (40�F) or less

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode —Facility maintenance

Official wording

Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat

Inspector’s notes

Not in Compliance: Ventilation system requires thorough cleaning

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode —Cleaning and sanitizing

Official wording

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

Inspector’s notes

Not in Compliance: 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

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode —Contamination

Official wording

Single service containers and articles kept free from contamination

Inspector’s notes

Corrected During Inspection: Maintain single service containers and articles free from contamination

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 21, 2025 · Original Source

Compliance Inspection

Jul 24, 2025

Infractions found

5 recorded violations

criticalCode —Contamination

Official wording

Food protected from contamination or adulteration

Inspector’s notes

Corrected During Inspection: Protect food from contamination and adulteration

In plain English

More about food not protected from contamination

minorCode —Cleaning and sanitizing

Official wording

Cloths and towels maintained in clean, good repair and not used for other purposes

Inspector’s notes

Corrected During Inspection: Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode —Cleaning and sanitizing

Official wording

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

Inspector’s notes

Corrected During Inspection: Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode —Cleaning and sanitizing

Official wording

Either mechanical or manual dishwashing is provided

Inspector’s notes

Not in Compliance: Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode —Other

Official wording

Food is held at 4�C (40�F) or less

Inspector’s notes

Not in Compliance: Ensure all hazardous foods are stored at 4�C (40�F) or less

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 24, 2025 · Original Source

Compliance Inspection

Feb 19, 2025

Infractions found

5 recorded violations

criticalCode —Cleaning and sanitizing

Official wording

Either mechanical or manual dishwashing is provided

Inspector’s notes

Not in Compliance: Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode —Contamination

Official wording

Food protected from contamination or adulteration

Inspector’s notes

Corrected During Inspection: Protect food from contamination and adulteration

In plain English

More about food not protected from contamination

criticalCode —Equipment and utensils

Official wording

Refrigeration and hot-holding equipment maintained

Inspector’s notes

Not in Compliance: Provide easily readable thermometer in refrigeration or hot-holding equipment

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode —Facility maintenance

Official wording

Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat

Inspector’s notes

Not in Compliance: Ventilation system requires thorough cleaning

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

criticalCode —Other

Official wording

Food is held at 4�C (40�F) or less

Inspector’s notes

Corrected During Inspection: Thaw all hazardous foods maintaining a temperature of 4�C (40�F) or less

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 19, 2025 · Original Source

Compliance Inspection

Dec 12, 2024

Infractions found

5 recorded violations

minorCode —Cleaning and sanitizing

Official wording

Cloths and towels maintained in clean, good repair and not used for other purposes

Inspector’s notes

Corrected During Inspection: 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, Keep cloths clean, in good repair, and restricted to a single task, Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode —Equipment and utensils

Official wording

Refrigeration and hot-holding equipment maintained

Inspector’s notes

Not in Compliance: Provide easily readable thermometer in refrigeration or hot-holding equipment

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode —Other

Official wording

Certified food handler present in the food service premise

Inspector’s notes

Not in Compliance: Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode —Cleaning and sanitizing

Official wording

Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment

Inspector’s notes

Not in Compliance: Maintain and arrange equipment to permit a clean and sanitary condition, Remove all materials not associated with the daily operation of the premises (s.7)

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode —Cleaning and sanitizing

Official wording

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

Inspector’s notes

Not in Compliance: Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Dec 12, 2024 · Original Source