Safety Inspections

1 FOR 1 PIZZA

1729 BANK ST
OTTAWA, ON
K1V 7Z5

Submit a Complaint

Green
Routine inspection on October 31, 2019

Not in Compliance

Non-critical

The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.

  • Provide refrigeration units with accurate indicating thermometers that may be easily read.

Not in Compliance

Non-critical

The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.

Not in Compliance

Non-critical

All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.

  • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.

Not in Compliance

Non-critical

The levels of illumination required are maintained in the food premise during all hours of operation.

Not in Compliance

Non-critical

The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.

  • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.

Not in Compliance

Non-critical

Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.

  • Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.

Corrected During Inspection

Critical

Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.

  • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.

Not in Compliance

Non-critical

Every food premise shall be provided with employee hand washing stations.

  • Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
Green
Follow-up inspection on August 14, 2018

This premises was found to be in compliance with the Health Protection and Promotion Act R.S.O. 1990.

Green
Follow-up inspection on August 02, 2018

Not in Compliance

Non-critical

All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.

  • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
Green
Routine inspection on July 30, 2018

Corrected During Inspection

Non-critical

The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.

  • Maintain records of all pest control measures that are undertaken in the premise.

Corrected During Inspection

Critical

Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.

Green
Routine inspection on March 14, 2018

This premises was found to be in compliance with the Health Protection and Promotion Act R.S.O. 1990.

Green
Complaint-based inspection on March 03, 2018

Corrected During Inspection

Critical

Every food premise shall be provided with:

  • A separate hand washing basin in a location convenient for employees in each processing, preparation and manufacturing area, together with supplies of hot and cold water, soap or detergent in a dispenser [sec.20(1)(c)]
  • Provide a supply of paper towels [sec.20(1)(c)(ii)]
Green
Routine inspection on October 25, 2017

Corrected During Inspection

Critical

Every food premise shall be provided with:

  • A separate hand washing basin in a location convenient for employees in each processing, preparation and manufacturing area, together with supplies of hot and cold water, soap or detergent in a dispenser [sec.20(1)(c)]
Green
Follow-up inspection on June 05, 2017

Not in Compliance

Non-critical

Thermometers used to verify food preparation and storage temperatures [Sec.33(14)]

  • An accurate thermometer that can be easily read shall be used to measure the internal temperature of hazardous foods [sec.33(14)]

Not in Compliance

Critical

Cutting boards, blocks, tables, bowls, platters and churns of hardwood or other materials may be used where,[Sec. 19(2)]

  • Free from cracks, crevices and open seams [sec.19(1)(b)]
  • Such equipment is maintained in a clean and sanitary condition [sec.19(2)(a)]
Green
Routine inspection on June 02, 2017

Not in Compliance

Critical

Cutting boards, blocks, tables, bowls, platters and churns of hardwood or other materials may be used where,[Sec. 19(2)]

  • Free from cracks, crevices and open seams [sec.19(1)(b)]
  • Such equipment is maintained in a clean and sanitary condition [sec.19(2)(a)]

Not in Compliance

Non-critical

Thermometers used to verify food preparation and storage temperatures [Sec.33(14)]

  • An accurate thermometer that can be easily read shall be used to measure the internal temperature of hazardous foods [sec.33(14)]

Not in Compliance

Critical

Every food premise shall be provided with:

  • A separate hand washing basin in a location convenient for employees in each processing, preparation and manufacturing area, together with supplies of hot and cold water, soap or detergent in a dispenser [sec.20(1)(c)]
  • Ensure hand wash basin is used only for hand washing [sec. 20(2)]

Contact Us