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MILANO PIZZERIA

1234 MERIVALE RD OTTAWA ON K2C 4A1 · Food Safety

8 inspections

  1. Routine inspection

    2 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Every food premise shall be provided with employee hand washing stations.
  2. Follow-up inspection

    0 infractions

  3. Complaint-based inspection

    2 infractions

    • Food processed in a manner that makes the food safe to eat.
      • Process all food in a manner that makes the food safe to eat
    • Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
      • Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.
  4. Routine inspection

    1 infraction

    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
      • Equipment and utensils that come into direct contact with food must be corrosion-resistant and non-toxic.
      • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
  5. Follow-up inspection

    0 infractions

  6. Routine inspection

    2 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
      • Maintain the ventilation system in a manner that it eliminates excessive heat.
    • Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
      • Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
  7. Follow-up inspection

    0 infractions

  8. Routine inspection

    2 infractions

    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
      • Provide refrigeration units with accurate indicating thermometers that may be easily read.