WILLY'S PIZZA
1104 KLONDIKE RD OTTAWA ON K2K 0G1 · Food Safety
4 inspections
- Routine inspection
8 infractions
- 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.
- 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.
- Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
- Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
- Every food premise shall be provided with employee hand washing stations.
- The hand washing stations must be used only for the hand washing of employees.
- 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.
- 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.
- All food shall be protected from contamination and adulteration.
- 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.
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
- Routine inspection
0 infractions
- Routine inspection
0 infractions
- Routine inspection
1 infraction
- 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.
- 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.