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JOE'S PIZZA SHOP

8154 JEANNE D'ARC BLVD N OTTAWA ON K1E 2H5 · Food Safety

5 inspections

  1. Routine inspection

    0 infractions

  2. Follow-up inspection

    0 infractions

  3. Routine inspection

    4 infractions

    • 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.
    • Every food premise shall be provided with employee hand washing stations.
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
  4. Routine inspection

    2 infractions

    • A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
      • Provide your name, contact information and the location of the food premise in the notice required under the Act.
    • 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.
  5. Routine inspection

    4 infractions

    • A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
      • Provide your name, contact information and the location of the food premise in the notice required under the Act.
    • 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.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • 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.