RIVERSIDE PIZZERIA

3679 RIVERSIDE DR OTTAWA ON K1V 1G8 · Food Safety

8 inspections

1. Routine inspectionJan 20, 2026

   5 infractions

   • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
   • Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
   • Multi-service utensils shall be cleaned and sanitized after each use.
   • All food shall be protected from contamination and adulteration.
   • 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.
     • Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
     • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
2. Follow-up inspectionSep 26, 2025

   0 infractions

3. Routine inspectionSep 24, 2025

   1 infraction

   • 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 kept in good repair.
4. Routine inspectionJul 7, 2025

   1 infraction

   • 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 floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
5. Follow-up inspectionMar 12, 2025

   0 infractions

6. Routine inspectionMar 11, 2025

   5 infractions

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
   • 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.
     • Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
   • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
     • Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in good repair.
   • 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 kept in good repair.
   • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.
     • Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
7. Follow-up inspectionNov 13, 2024

   0 infractions

8. Routine inspectionNov 6, 2024

   6 infractions

   • 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.
     • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
     • The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
   • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.
     • Food handlers must be clean and practise good personal hygiene.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
     • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
   • 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.
     • Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
     • Use the approved other sanitizing agent in accordance with the manufacturer's instructions.
     • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
   • The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.