Safety Inspections

1 FOR 1 PIZZA

195 RIDEAU ST
OTTAWA, ON
K1N 5X8

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Green
Follow-up inspection on November 05, 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 October 25, 2019

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.

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.

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.

  • 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.
Green
Routine inspection on October 18, 2019

Corrected During Inspection

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.

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.

  • Equip every sanitary facility with a supply of soap or detergent.

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

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

Non-critical

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

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.
Green
Follow-up inspection on November 07, 2018

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.
Green
Follow-up inspection on October 30, 2018

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that no room is used for sleeping purposes, the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

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.
Green
Routine inspection on October 10, 2018

Corrected During Inspection

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 food premise shall be operated and maintained such that no room is used for sleeping purposes, the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

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.

  • Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
  • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
Green
Routine inspection on October 25, 2017

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

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