6150 HAZELDEAN RD
Vert
2 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
3 juillet 2026
VertCe résumé est généré par IA et peut contenir des erreurs.
L'équipement de réfrigération n'est pas suffisamment grand pour stocker correctement les aliments périssables et les maintenir assez froids. Le restaurant doit fournir une réfrigération de taille adéquate pour maintenir les températures à 4°C (40°F) ou moins.
Le restaurant doit avoir suffisamment de stations de lavage des mains qui sont bien entretenues, correctement approvisionnées et facilement accessibles aux travailleurs alimentaires.
RED SWAN PIZZA se trouve dans le quartier Stittsville. Stittsville, Ottawa compte 230 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 229 (100%) d'entre eux ont réussi leur dernière inspection, avec aucun réussi conditionnel et 1 (0%) fermé.
Ce restaurant a été inspecté 5 fois depuis le 30 mai 2024, avec 5 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
2 infractions
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.
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.
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.
ROYAL OAK
Stittsville
1 infraction
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.
Aucune infraction
5 infractions
All food shall be protected from contamination and adulteration.
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.
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.
The levels of illumination required are maintained in the food premise during all hours of operation. Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
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.
2 infractions
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. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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.