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Milano Pizza - Arnprior

81 Madawaska Street., Arnprior ON K7S 1S1 · Food Take Out

Official record from Renfrew County →

Inspection summary

Milano Pizza - Arnprior has been inspected 10 times by Renfrew County and District Health Unit since December 3, 2024. The most recent inspection, on October 8, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 11 times across 6 separate inspections, most recently on July 14, 2026. For example: Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose

  • 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 5 times across 4 separate inspections, most recently on July 14, 2026. For example: All food shall be protected from contamination and adulteration

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 17, 2025. For example: Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams

  • 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 August 18, 2025. For example: Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests

  • 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 10 times across 5 separate inspections, most recently on July 14, 2026. For example: Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat

About this data

These results come from Renfrew County and District 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.

10 inspections

  1. Follow-up

    0 infractions

  2. Required

    1 infraction

    • Food handlers in the food premise practice good personal hygiene
      • Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
  3. Follow-up

    0 infractions

  4. Required

    5 infractions

    • All food shall be protected from contamination and adulteration
      • Keep raw food separate from ready-to-eat food.
    • Food handlers in the food premise practice good personal hygiene
      • Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
  5. Required

    4 infractions

    • Food handlers in the food premise practice good personal hygiene
      • Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • The floors of every room must be kept clean and in good repair.
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
  6. Required

    10 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • Maintain walls in good repair in food-handling room
      • Maintain ceilings in good repair in food-handling room
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Remove any materials and equipment that is not relevant to daily food operations.
      • Maintain the food premise in a clean and sanitary manner
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide soap dispenser in close proximity to hand washing station.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
      • Ensure equipment and utensils are free from cracks, crevices and open seams.
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
      • Maintain the ventilation system in a manner that eliminates excessive heat, odours, fumes, vapours, and smoke.
    • Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition
      • Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
    • Multi-service articles shall be cleaned and sanitized after each use
      • Ensure multi-service articles are cleaned and sanitized after each use.
  7. Required

    3 infractions

    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Maintain the food premise in a clean and sanitary manner
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
    • Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
      • Protect the food premise against the entry of pests.
  8. Follow-up

    1 infraction

    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
  9. Required

    7 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
      • Provide racks, shelves or pallets that are designed to be readily cleanable.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
      • The floors of every room must be kept clean and in good repair.
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Maintain the food premise in a clean and sanitary manner
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
    • Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
  10. Required

    10 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • At least one certified food handler or supervisor is on the premise at all times during normal operation
      • Ensure completion of food handling training by food handler or supervising staff.
      • Ensure there is a trained food handler or supervisor working during all hours of operation.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
      • The floors of every room must be kept clean and in good repair.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • The walls and ceilings of rooms and passageways must be readily cleanable and must be maintained in a sanitary condition.
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Maintain the food premise in a clean and sanitary manner
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
    • Multi-service articles shall be cleaned and sanitized after each use
      • Ensure multi-service articles are cleaned and sanitized after each use.
    • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
      • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
    • Sanitize test kit is readily available for verifying concentration of other sanitizing agents approved for use by Health Canada/CFIA
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent used in the food premise.

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