PILI PILI

205 DALHOUSIE ST OTTAWA ON K1N 7C9 · Food Safety

9 inspections

1. Complaint-based inspectionJun 11, 2026

   2 infractions

   • The 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.
   • The levels of illumination required are maintained in the food premise during all hours of operation.
2. Routine inspectionFeb 27, 2026

   5 infractions

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
   • The 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.
   • The levels of illumination required are maintained in the food premise during all hours of operation.
   • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
     • The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
   • 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 designed to protect the food from contamination.
3. Follow-up inspectionSep 3, 2025

   1 infraction

   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
     • Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
4. Routine inspectionAug 13, 2025

   2 infractions

   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
     • Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
   • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
     • All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
5. Follow-up inspectionApr 2, 2025

   0 infractions

6. Routine inspectionMar 25, 2025

   2 infractions

   • The 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.
   • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
7. Routine inspectionOct 17, 2024

   0 infractions

8. Routine inspectionJul 20, 2024

   0 infractions

9. Routine inspectionJan 9, 2024

   1 infraction

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.