Safety Inspections

1 FOR 1 PIZZA

2525 CARLING
OTTAWA, ON
K2B 7Z2

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Green
Routine inspection on April 17, 2018

Corrected During Inspection

Non-critical

Utensils shall be sanitized by, [Sec. 75(1)]

  • Immersion in a clean chlorine solution of not less than 100 parts per million at a temperature not lower than 24°C for at least 45 seconds [sec.75(1)(b)]

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 May 14, 2017

Corrected During Inspection

Critical

Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec.33]

Corrected During Inspection

Critical

The cooking, reheating, freezing and holding temperatures of food shall be in accordance with the requirements of this section [Sec.33(1)]

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