Safety Inspections

PIZZA HUT

1741 ST. LAURENT BOULEVARD
OTTAWA, ON
K1G 3V4

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Green
Routine inspection on August 12, 2020

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

Green
Demand inspection on August 10, 2020

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

Yellow
Demand inspection on August 10, 2020

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.

Not in Compliance

Critical

Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.

  • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
Green
Follow-up inspection on January 10, 2019

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

Green
Follow-up inspection on January 08, 2019

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

  • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
  • The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
Yellow
Routine inspection on January 07, 2019

Not in Compliance

Critical

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

  • Provide hot-holding units with accurate indicating thermometers that may be easily read.

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

  • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
  • The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.

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.

  • Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.

Not in Compliance

Critical

All food shall be protected from contamination and adulteration.

  • Protect all food from contamination and adulteration.

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