Safety Inspections

1 FOR 1 PIZZA

2900 WOODROFFE AVE
OTTAWA, ON
K2J 4G3

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Green
Follow-up inspection on July 03, 2019

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.
Green
Routine inspection on June 26, 2019

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.

Not in Compliance

Non-critical

Equipment for either manual or mechanical dishwashing available on site.

Not in Compliance

Non-critical

Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.

  • Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition.

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

Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.

  • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.

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 free from materials and equipment not regularly used in the room.

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.
Green
Follow-up inspection on June 26, 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 June 13, 2018

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

  • Ensure it is kept free from materials and equipment not regularly used [sec.59(e)(i)]
  • The floors, walls and ceilings of every room where food is manufactured, handled, displayed, prepared, processed, served or stored, sold or offered for sale are kept clean and in good repair [sec.59(h)]

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

  • The surface of equipment that comes in contact with food are washed and sanitized as often as it necessary to maintain in a sanitary condition [sec.59(g)]

Not in Compliance

Critical

Every food premise shall be provided with:

  • Ensure hand wash basin is used only for hand washing [sec. 20(2)]

Not in Compliance

Non-critical

Every food premise shall be provided with:

  • Racks, shelves or pallets shall be provided for the storage of food and no rack or shelf shall be placed less than fifteen centimeters above the floor [sec.22]
Green
Follow-up inspection on April 12, 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 April 11, 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 March 23, 2018

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

Green
Routine inspection on March 14, 2018

Not in Compliance

Critical

Toxic and poisonous substances required for maintenance of sanitary conditions shall be, [Sec.63]

  • Kept in a container that bears a label on which the contents of the container are clearly identified [sec.63(b)]

Not in Compliance

Non-critical

A test reagent for determining the concentration of sanitizer and an accurate thermometer to determine the temperature of the sanitizing solution shall be readily available where the sanitizing takes place [Sec. 75(2)]

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

  • The surface of equipment that comes in contact with food are washed and sanitized as often as it necessary to maintain in a sanitary condition [sec.59(g)]
Green
Routine inspection on December 11, 2017

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

Green
Follow-up inspection on June 26, 2017

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

Green
Routine inspection on June 15, 2017

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

  • The floors, walls and ceilings of every room where food is manufactured, handled, displayed, prepared, processed, served or stored, sold or offered for sale are kept clean and in good repair [sec.59(h)]

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