PIZZA NOVA
#3C-1400 OTTAWA ST S, KITCHENER ON N2E 4E2 · Facility
4 inspections
- Compliance Inspection
4 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Food premise is protected against the entry and harbouring of pests
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Food is held at 4°C (40°F) or less
- Compliance Inspection
3 infractions
- Maintenance of sanitary facilities
- Equip sanitary facility with a supply of toilet paper
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles in good repair
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Keep cloths clean, in good repair, and restricted to a single task
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Maintenance of sanitary facilities
- Compliance Inspection
9 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Manual dishwashing: Wash, rinse, sanitize technique
- Provide sufficient detergent or chemicals for washing or sanitizing
- Maintenance of sanitary facilities
- Equip sanitary facility with a supply of toilet paper
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Certified food handler present in the food service premise
- Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers wash hands as often as necessary
- Food premise is protected against the entry and harbouring of pests
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Keep cloths clean, in good repair, and restricted to a single task
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Food is held at 4°C (40°F) or less
- Compliance Inspection
1 infraction
- Food premise is protected against the entry and harbouring of pests
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Food premise is protected against the entry and harbouring of pests