OttawaBillings Bridge - Alta Vista
1520 BANK ST
Vert
6 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
17 avril 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit protéger tous les aliments contre la contamination et s'assurer qu'ils ne sont pas altérés ou modifiés de manière à les rendre dangereux ou impropres à la consommation.
Le restaurant doit avoir suffisamment de stations de lavage des mains accessibles aux employés, bien entretenues et convenablement approvisionnées en fournitures.
Les réfrigérateurs et équipements de maintien à chaud utilisés pour stocker les aliments périssables doivent avoir des thermomètres faciles à lire et affichant des températures précises.
Le restaurant doit maintenir ses planchers, murs, plafonds et locaux dans un état propre et hygiénique.
Le restaurant doit entretenir les salles de bain et les installations de lavage des mains conformément aux normes de santé, en les gardant propres, bien équipées et en bon état de fonctionnement.
Le restaurant doit empêcher les parasites d'entrer dans le bâtiment et éliminer les conditions qui leur permettent de s'y installer ou de se reproduire.
COLONNADE PIZZA se trouve dans le quartier Billings Bridge - Alta Vista. Billings Bridge - Alta Vista, Ottawa compte 132 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 29 juin 2026, 130 (98%) d'entre eux ont réussi leur dernière inspection, avec 2 (2%) en réussi conditionnel et aucune fermeture.
Ce dossier provient d'Ottawa Public Health pour Ottawa. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Vert signifie aucune infraction importante. Jaune signifie que des problèmes ont été constatés et doivent être corrigés. Rouge signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
MAVERICK'S ALTA VISTA INC.
Billings Bridge - Alta Vista
Ce restaurant a été inspecté 10 fois depuis le 8 février 2024, avec 10 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
6 infractions
All food shall be protected from contamination and adulteration.
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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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 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. Keep every sanitary facility sanitary, properly equipped and in good repair.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
Aucune infraction
1 infraction
Every food premise shall be provided with employee hand washing stations.
Aucune infraction
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.
All food shall be protected from contamination and adulteration.
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.
Aucune infraction
4 infractions
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
Aucune infraction
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.
6 infractions
All food shall be protected from contamination and adulteration. Protect all food 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. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
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 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 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 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.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable. Provide racks, shelves or pallets that are designed to be readily cleanable.