354 PRESTON STREET
Vert
5 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
2 juillet 2026
VertCe résumé est généré par IA et peut contenir des erreurs.
Les surfaces des équipements et installations qui entrent en contact avec les aliments doivent être nettoyées et désinfectées régulièrement pour rester hygiéniques.
Le restaurant doit maintenir des salles de bains et des stations de lavage des mains propres conformes aux normes requises, et s'assurer que du savon ou un détergent est toujours disponible.
Les ustensiles doivent être correctement désinfectés en utilisant soit de l'eau chaude à au moins 77°C pendant 45 secondes, soit une solution chimique approuvée à la bonne concentration et température.
Le lave-vaisselle du restaurant doit être correctement construit, conçu et entretenu pour assurer que la vaisselle est lavée dans de l'eau chaude propre et reçoit un rinçage de désinfection.
Les employés de la cuisine doivent maintenir une bonne hygiène et prendre des mesures pour éviter que les cheveux ne contaminent la nourriture.
TORTA BOYZ se trouve dans le quartier West Centretown. West Centretown, Ottawa compte 213 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 211 (99%) d'entre eux ont réussi leur dernière inspection, avec 2 (1%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 31 mars 2026, avec 4 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
5 infractions
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 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. Equip every sanitary facility with a supply of soap or detergent.
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.
SCHOOL HOUSE PIZZA
West Centretown
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils through the use of clean water at a temperature of at least 77°C, or more, for at least 45 seconds. Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene. Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
1 infraction
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat
5 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.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
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 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.
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
8 infractions
Food processed in a manner that makes the food safe to eat.
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.
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.
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.
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
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.
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.
Every food premise shall be provided with employee hand washing stations.