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ZAYTOUN PIZZA

1588 WALKLEY RD OTTAWA ON K1V 6P5 · Food Safety

Official record from Ottawa →

Inspection summary

ZAYTOUN PIZZA has been inspected 13 times by Ottawa Public Health since June 5, 2024. The most recent inspection, on September 22, 2026, recorded 4 infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 24 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 8 separate inspections, most recently on September 22, 2026. For example: Multi-service utensils shall be cleaned and sanitized after each use.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 6 times across 6 separate inspections, most recently on September 22, 2026. For example: 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.

  • 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 6 times across 6 separate inspections, most recently on September 22, 2026. For example: All food shall be protected from contamination and adulteration.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 5 separate inspections, most recently on May 13, 2026. For example: The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.

  • 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 4 times across 4 separate inspections, most recently on June 12, 2025. For example: The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.

About this data

These results come from Ottawa Public Health, 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.

13 inspections

  1. Required

    4 infractions

    • 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.
      • All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
    • Multi-service utensils shall be cleaned and sanitized after each use.
      • Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
      • The single service containers and single-service articles must be kept in such a manner and place as to prevent contamination of containers or articles.
    • 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 compartment separate from food, working surface or utensil.
      • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
  2. Complaint

    3 infractions

    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
      • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
    • Multi-service utensils shall be cleaned and sanitized after each use.
      • Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
  3. Follow-up

    4 infractions

    • 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.
    • 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.
    • Multi-service utensils shall be cleaned and sanitized after each use.
      • The single service containers and single-service articles must be kept in such a manner and place as to prevent contamination of containers or articles.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
  4. Required

    7 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 excessive heat.
      • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
    • 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.
    • Multi-service utensils shall be cleaned and sanitized after each use.
      • The single service containers and single-service articles must be kept in such a manner and place as to prevent contamination of containers or articles.
    • 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.
    • 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.
      • Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.
    • 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.
      • Provide hot-holding units with accurate indicating thermometers that may be easily read.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
  5. Required

    5 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.
      • 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.
    • Multi-service utensils shall be cleaned and sanitized after each use.
      • The single service containers and single-service articles must be kept in such a manner and place as to prevent contamination of containers or articles.
    • 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.
    • 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.
      • Provide hot-holding units with accurate indicating thermometers that may be easily read.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
  6. Complaint

    1 infraction

    • Food processed in a manner that makes the food safe to eat.
  7. Required

    1 infraction

    • 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 iodine solution of not less than 25 parts per million at a temperature not lower than 24°C for at least 45 seconds.
  8. Follow-up

    0 infractions

  9. Required

    7 infractions

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Maintain records of all pest control measures that are undertaken in the premise.
      • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
    • 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 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.
    • 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.
    • 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.
    • 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.
  10. Required

    4 infractions

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Maintain records of all pest control measures that are undertaken in the premise.
      • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
    • Multi-service utensils shall be cleaned and sanitized after each use.
      • The single service containers and single-service articles must be kept in such a manner and place as to prevent contamination of containers or articles.
    • 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.
    • 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.
  11. Routine inspection

    2 infractions

    • 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 food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Protect the food premise against the entry of pests.
  12. Follow-up inspection

    0 infractions

  13. Routine inspection

    4 infractions

    • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
      • Maintain sanitary facilities in accordance with the design, construction and installation requirements in Ontario Regulation 332/12 (Building Code).
      • Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
    • Multi-service utensils shall be cleaned and sanitized after each use.
      • Clean and sanitize multi-service articles after each use.
      • Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
    • 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.
      • Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.

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