Pizza Pizza (New Liskeard)

29 Whitewood Ave, New Liskeard ON P0J 1P0 · Food Take Out

44 inspections

1. ReinspectionMay 21, 2026

   0 infractions

2. RequiredMay 20, 2026

   6 infractions

   • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
   • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
   • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
   • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
   • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
   • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
3. ComplaintSep 16, 2025

   0 infractions

4. RequiredAug 5, 2025

   7 infractions

   • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
   • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
   • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
   • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
     • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
   • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
   • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
   • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
5. RequiredApr 7, 2025

   1 infraction

   • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
6. RequiredMar 24, 2025

   7 infractions

   • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
   • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
   • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
   • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
   • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
   • Towels, table covers, napkins, and/or cloths are clean, intact, and/or used correctly. [s.15-16]
   • At all times, there is at least one certified food handler present every hour of operation. [s.32]
7. RequiredOct 16, 2024

   3 infractions

   • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
   • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
   • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
8. RequiredMay 13, 2024

   2 infractions

   • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
   • All Refrigeration units that hold potentially hazardous foods are maintained at 4C (40F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
9. RequiredMay 6, 2024

   8 infractions

   • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
   • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
   • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
   • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
   • All frozen foods are kept/served frozen. [s. 28]
   • All Refrigeration units that hold potentially hazardous foods are maintained at 4C (40F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
   • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
   • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
10. RequiredDec 4, 2023

    2 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
11. RequiredSep 11, 2023

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
12. RequiredSep 8, 2023

    5 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4C (40F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
13. RequiredMar 1, 2023

    2 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
14. RequiredFeb 22, 2023

    6 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
15. RequiredNov 23, 2022

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
16. RequiredNov 14, 2022

    13 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
    • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • All equipment situated in such a manner to permit cleaning and sanitary maintenance of the equipment, walls, floors, and ceiling. [s.7 & 9]
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
    • Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
17. RequiredAug 8, 2022

    0 infractions

18. RequiredMay 30, 2022

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
19. RequiredSep 16, 2021

    3 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
20. RequiredDec 10, 2020

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
21. RequiredSep 14, 2020

    0 infractions

22. RequiredFeb 20, 2020

    0 infractions

23. RequiredFeb 12, 2020

    5 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
24. RequiredOct 9, 2019

    6 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
    • All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
25. RequiredMay 1, 2019

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
26. RequiredApr 24, 2019

    0 infractions

27. RequiredApr 17, 2019

    3 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
28. RequiredApr 3, 2019

    5 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
29. RequiredDec 13, 2018

    0 infractions

30. RequiredDec 7, 2018

    4 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Washrooms are maintained in a clean and sanitary manner.
31. RequiredJun 18, 2018

    5 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Hazardous foods are cooked to required minimum internal temperature for not less than 15 seconds.
    • Garbage receptacles and holding bin(s) provided in sufficient quantity, are of sound construction, and emptied on a regular basis so as not to cause a health hazard.
    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
32. RequiredMar 7, 2018

    1 infraction

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
33. RequiredFeb 21, 2018

    6 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
      • Operator fail to ensure cover will prevent contamination or adulteration (59(c)(ii)/95)
    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Garbage receptacles and holding bin(s) provided in sufficient quantity, are of sound construction, and emptied on a regular basis so as not to cause a health hazard.
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
    • Washrooms are maintained in a clean and sanitary manner.
34. RequiredOct 25, 2017

    0 infractions

35. RequiredOct 18, 2017

    5 infractions

    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Garbage receptacles and holding bin(s) provided in sufficient quantity, are of sound construction, and emptied on a regular basis so as not to cause a health hazard.
      • Fail to provide garbage containers of leakproof material (20(1)(e)/45)
      • Fail to provide garbage containers of non-absorbent material (20(1)(e)/45)
    • At least one public washroom for each gender provided of sound construction.
    • Washrooms are maintained in a clean and sanitary manner.
    • No unused equipment present/stored in premises.
36. RequiredJun 29, 2017

    2 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
37. RequiredJan 24, 2017

    0 infractions

38. RequiredJan 23, 2017

    2 infractions

    • A constant supply of hot and cold running (potable) water is supplied.
    • Operator is clean when working in a food preparation area.
39. RequiredSep 15, 2016

    2 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • At least one public washroom for each gender provided of sound construction.
40. RequiredMay 30, 2016

    0 infractions

41. RequiredMay 26, 2016

    3 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
42. Follow-upFeb 5, 2016

    1 infraction

    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
43. RequiredJan 25, 2016

    10 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Hazardous foods held hot is maintained at 60C(140F) or higher at all times.
    • Indicating thermometers present in clear and conspicuous location in all required units.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Garbage receptacles and holding bin(s) cleaned and sanitized on regular basis.
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
    • Washrooms are maintained in a clean and sanitary manner.
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
44. Follow-upSep 3, 2015

    3 infractions

    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
      • Fail to maintain frozen food at temperature of -18C for storage (35/45)
    • Hazardous foods held hot is maintained at 60C(140F) or higher at all times.
    • Washrooms are maintained in a clean and sanitary manner.