#4-585 WEBER ST N, WATERLOO ON
17 décembre 2025
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant doit avoir un lavabo dédié au lavage des mains pour les employés qui manipulent les aliments, facilement accessible et non obstrué.
Le restaurant doit installer un distributeur de savon au lavabo des mains dans la zone de préparation des aliments.
Ce restaurant a été inspecté 8 fois depuis le 3 juillet 2024, avec 1 réussite, 7 résultats conditionnels et 1 fermeture au dossier.
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
Ce dossier provient de l'unité locale de santé publique pour Waterloo. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
PIZZA NOVA
Food processed in a safe manner / Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours / Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in container bearing identifying labels
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair
Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests
Food premise is protected against the entry and harbouring of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control
Food protected from contamination or adulteration / Store food off the floor to prevent contamination / Store raw foods separate and below cooked / ready-to-eat foods
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code) / Fail to provide required illumination during all hours of operation
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use