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Mike's Pizza & Donair

5 100 Oakville Ave, London ON N5V 2S4 · Food Take Out

Official record from Middlesex-London →

Inspection summary

Mike's Pizza & Donair has been inspected 14 times by Middlesex-London Health Unit since November 21, 2022. The most recent inspection, on May 29, 2026, recorded 2 infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 12 times across 9 separate inspections, most recently on May 29, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

  • 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 across 2 separate inspections, most recently on July 9, 2025. For example: Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing

  • 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 July 9, 2025. For example: Handwashing stations are maintained and adequately supplied

  • 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 March 19, 2024. For example: Food is protected from contamination and adulteration

  • 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 once on March 19, 2024. For example: Pest control is maintained

About this data

These results come from Middlesex-London Health Unit, 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.

14 inspections

  1. Required

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
  2. Required

    4 infractions

    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
  3. Required

    1 infraction

    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
  4. Required

    4 infractions

    • Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
      • Fail to maintain potentially hazardous foods between 4°C (40°F) and 60°C (140°F) for no more than two hours
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
  5. Required

    5 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to equip sanitary facility with a supply of soap or detergent
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls as readily cleanable
  6. Required

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
  7. Required

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Lighting adequate for food preparation and cleaning
      • Fail to provide required lighting during all hours of operation
  8. Follow-up

    0 infractions

  9. Required

    3 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
  10. Required

    0 infractions

  11. Required

    2 infractions

    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
  12. Follow-up

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
  13. Required

    2 infractions

    • Records, receipts, certificates maintained as required
      • Fail to retain records of pest control measures taken for one year
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  14. Required

    2 infractions

    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain ceilings clean and in good repair
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises

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