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KZ PIZZERIA

1592 Landry Street, Clarence Creek, K0A 1N0 · Restaurant

Official record from Eastern Ontario →

Inspection summary

KZ PIZZERIA has been inspected 5 times by Eastern Ontario Health Unit (EOHU) since October 11, 2024. The most recent inspection, on April 17, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on April 9, 2026. For example: Food protected from potential contamination and 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 2 times across 2 separate inspections, most recently on August 13, 2025. For example: Food contact surfaces washed/rinsed/sanitized after each use

  • 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 2 times on October 11, 2024. For example: Food is held at 4°C (40°F) or less or 60°C (140°F) or higher

  • 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 once on April 9, 2026. For example: Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on April 17, 2026. For example: Sanitary maintenance of and provision of required supplies in staff/public washroom facilities

About this data

These results come from Eastern Ontario Health Unit (EOHU), 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. Follow-up

    2 infractions

    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • Mechanical ventilation operable where required
  2. Required

    4 infractions

    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Mechanical ventilation operable where required
    • Food protected from potential contamination and adulteration
    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
  3. Required

    1 infraction

    • Food contact surfaces washed/rinsed/sanitized after each use
  4. Required

    0 infractions

  5. Required

    5 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Food protected from potential 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
    • Thermometers used to verify food preparation and storage temperatures
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