SBARRO PIZZA
8555 CAMPEAU DR OTTAWA ON K2T 1B7 · Food Safety
6 inspections
- Follow-up inspection
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.
- Routine inspection
4 infractions
- Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
- Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
- The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
- Provide refrigeration units with accurate indicating thermometers that may be easily read.
- Every food premise shall be provided with employee hand washing stations.
- Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
- The hand washing stations must be used only for the hand washing of employees.
- 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.
- Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
- Routine inspection
1 infraction
- Every food premise shall be provided with employee hand washing stations.
- Routine inspection
1 infraction
- The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
- Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
- The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
- Routine inspection
0 infractions
- Routine inspection
0 infractions