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Free Topping Pizza

8B 250 Taunton Rd E, Oshawa ON L1G 7T1 · Food Safety Inspections

Official record from Durham Region →

Inspection summary

Free Topping Pizza has been inspected 5 times by Durham Region Health Department since November 26, 2025. The most recent inspection, on September 17, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2026. For example: Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2026. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 16, 2026. For example: Potentially hazardous food is held at 4°C (40°F) or lower

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 16, 2026. For example: Food protected from potential contamination and/or adulteration

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 16, 2026. For example: Manual dishwashing: Wash, rinse, sanitize technique

About this data

These results come from Durham Region Health Department, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Re-Inspection

    0 infractions

  2. Routine

    6 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • CCP monitoring should be conducted by operator
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to conduct internal temperature checks of potentially hazardous foods
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Food protected from potential contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Fail to use proper wash/rinse/sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
      • Operator to ensure the proper wash/rinse/sanitize dishwashing technique is applied
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to maintain a written record of pest control measures taken for 1 year
      • * Fail to prevent the entrance of insect / rodent / pest
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Operator to ensure food premise shall be protected against the entry of pest
  3. Routine

    2 infractions

    • Separate hand washing basin provided for food handlers
      • * Fail to provide hand washing basin in food preparation area
      • Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to maintain a written record of pest control measures taken for 1 year
      • Operator to ensure written records are maintained for 1 year
  4. Re-Inspection

    0 infractions

  5. Routine

    2 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide hot and cold water for hand washing in food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.

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