Safety Inspections

1 FOR 1 PIZZA

4025 INNES RD
OTTAWA, ON
K1C 1T1

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Green
Routine inspection on September 09, 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
Follow-up inspection on May 08, 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.
Yellow
Routine inspection on May 07, 2019

Not in Compliance

Critical

Foods intended to be in a frozen state are distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state until sold or prepared for use.

  • Food intended to be frozen must be frozen until sold or prepared for use.

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

Non-critical

Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.

  • Keep every sanitary facility sanitary, properly equipped and in good repair.
  • Equip every sanitary facility with a supply of soap or detergent.

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.
  • Enforcement action taken.

Not in Compliance

Critical

The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.

  • Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
Green
Follow-up inspection on March 15, 2019

Not in Compliance

Non-critical

The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.

  • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
Green
Routine inspection on February 27, 2019

Not in Compliance

Non-critical

The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.

  • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
Green
Routine inspection on November 08, 2018

Corrected During Inspection

Critical

Every food premise shall be provided with hot and cold running water under pressure, employee hand washing stations and adequate refrigerated space.

  • 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 09, 2018

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

Green
Routine inspection on July 25, 2018

Not in Compliance

Non-critical

The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.

  • Maintain the ventilation system in a manner that it eliminates excessive heat.

Not in Compliance

Critical

The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.

  • Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
Green
Routine inspection on March 01, 2018

Corrected During Inspection

Non-critical

Every food premise shall provide at least one sanitary facility for each sex and shall be,[Sec. 68]

  • Equipped with a continuous cloth roller towel in a mechanical device, a supply of paper towels, a supply of clean single service towels or a hot air dryer [sec.68(3)(e)]
Green
Follow-up inspection on November 08, 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 October 25, 2017

Not in Compliance

Non-critical

Any article or piece of equipment that is used for the manufacture, distributing, sale or offering for sale, preparation, processing, handling, transportation, storage or display of food shall be,[Sec. 18]

  • Kept in good repair [sec.18(b)]
Green
Follow-up inspection on October 19, 2017

Not in Compliance

Non-critical

Any article or piece of equipment that is used for the manufacture, distributing, sale or offering for sale, preparation, processing, handling, transportation, storage or display of food shall be,[Sec. 18]

  • Kept in good repair [sec.18(b)]
Green
Routine inspection on October 10, 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)]

Not in Compliance

Non-critical

Any article or piece of equipment that is used for the manufacture, distributing, sale or offering for sale, preparation, processing, handling, transportation, storage or display of food shall be,[Sec. 18]

Green
Follow-up inspection on June 28, 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 23, 2017

Not in Compliance

Critical

Food is held at 4°C (40°F) or less [Sec.33]

  • Ensure all hazardous foods are stored at 4°C (40°F) or less [sec.33(1)(a)]

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