ZAYTOUN PIZZA

1588 WALKLEY RD OTTAWA ON K1V 6P5 · Food Safety

11 inspections

1. Follow-up inspectionMay 20, 2026

   4 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.
   • 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.
   • Multi-service utensils shall be cleaned and sanitized after each use.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
2. Routine inspectionMay 13, 2026

   7 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.
   • 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 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.
   • 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.
   • Multi-service utensils shall be cleaned and sanitized after each use.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
3. Routine inspectionFeb 4, 2026

   5 infractions

   • 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.
   • 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 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.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • Multi-service utensils shall be cleaned and sanitized after each use.
4. Complaint-based inspectionNov 3, 2025

   1 infraction

   • Food processed in a manner that makes the food safe to eat.
5. Routine inspectionOct 9, 2025

   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.
6. Follow-up inspectionAug 7, 2025

   0 infractions

7. Routine inspectionJun 12, 2025

   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.
   • 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.
   • 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.
   • All food shall be protected from contamination and adulteration.
   • 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 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.
   • 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.
8. Routine inspectionFeb 4, 2025

   4 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.
   • 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 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.
9. Routine inspectionOct 9, 2024

   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.
10. Follow-up inspectionJun 25, 2024

    0 infractions

11. Routine inspectionJun 5, 2024

    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.