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MILANO PIZZERIA

3796 Champlain Street, Bourget, K0A 1E0 · Restaurant

Official record from Eastern Ontario →

Inspection summary

MILANO PIZZERIA has been inspected 8 times by Eastern Ontario Health Unit (EOHU) since September 10, 2024. The most recent inspection, on August 26, 2026, recorded 4 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on March 30, 2026. For example: Thermometers used to verify food preparation and storage temperatures

  • 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 3 times across 3 separate inspections, most recently on March 30, 2026. For example: Food protected from potential 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 3 times across 3 separate inspections, most recently on March 30, 2026. For example: Adequate protection against the entry of insects, birds, rodents, and other pests

  • 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 once on March 30, 2026. For example: Food contact surfaces washed/rinsed/sanitized after each use

  • 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 7 times across 4 separate inspections, most recently on August 26, 2026. For example: Altering floor space, number of toilets or washbasins

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.

8 inspections

  1. Required

    4 infractions

    • Altering floor space, number of toilets or washbasins
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Mechanical ventilation operable where required
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  2. Required

    5 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • Thermometers used to verify food preparation and storage temperatures
    • Food protected from potential contamination and adulteration
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  3. Follow-up

    0 infractions

  4. Required

    8 infractions

    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Thermometers used to verify food preparation and storage temperatures
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Food protected from potential contamination and adulteration
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Proper use and storage of clean utensils (including single service utensils)
    • Adequate protection against the entry of insects, birds, rodents, and other pests
  5. Required

    2 infractions

    • Proper use and storage of clean utensils (including single service utensils)
    • Adequate protection against the entry of insects, birds, rodents, and other pests
  6. Follow-up

    0 infractions

  7. Required

    5 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
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene
    • Food protected from potential contamination and adulteration
    • Proper use and storage of clean utensils (including single service utensils)
  8. Required

    2 infractions

    • Thermometers used to verify food preparation and storage temperatures
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair

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