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Quickstop Pizza

75 Admiral Dr, London ON N5V 1H9 · Food Take Out

Official record from Middlesex-London →

Inspection summary

Quickstop Pizza has been inspected 11 times by Middlesex-London Health Unit since June 8, 2023. The most recent inspection, on August 20, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on April 3, 2025. For example: Multi-service articles, utensils, equipment and facilities are cleaned and sanitized

  • 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 once on November 28, 2024. For example: Food is protected from 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 once on March 14, 2024. For example: Pest control is maintained

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 8, 2023. For example: Handwashing stations are maintained and adequately supplied

  • 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 20 times across 9 separate inspections, most recently on December 11, 2025. For example: Sanitary facilities are maintained, properly equipped and in good repair

About this data

These results come from Middlesex-London Health Unit, 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.

11 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    1 infraction

    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
  4. Required

    2 infractions

    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
    • Lighting adequate for food preparation and cleaning
      • Fail to provide required lighting during all hours of operation
  5. Required

    4 infractions

    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
    • Lighting adequate for food preparation and cleaning
      • Fail to provide required lighting during all hours of operation
  6. Required

    4 infractions

    • Food is processed in a manner that makes the food safe to eat
      • Fail to process food in a manner safe to eat
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain room in a sanitary condition
      • Fail to remove all materials and equipment not regularly used
    • Lighting adequate for food preparation and cleaning
      • Fail to provide required lighting during all hours of operation
  7. Required

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to remove all materials and equipment not regularly used
      • Fail to maintain walls clean and in good repair
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
  8. Required

    1 infraction

    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  9. Required

    4 infractions

    • Table covers, napkins, serviettes, cloths and towels are clean and in good repair
      • Fail to use clean cloths and towels for cleaning food contact surfaces
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to remove all materials and equipment not regularly used
      • Fail to maintain walls clean and in good repair
      • Fail to maintain ceilings as readily cleanable
    • Lighting adequate for food preparation and cleaning
      • Fail to provide required lighting during all hours of operation
  10. Required

    4 infractions

    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to equip sanitary facility with a constant supply of hot and cold running water
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to remove all materials and equipment not regularly used
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  11. Required

    4 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to equip sanitary facility with a constant supply of hot and cold running water
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system

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