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1000 SUSHI ISLANDS

129 RIOCAN AVE OTTAWA ON K2J 5G3 · Food Safety

9 inspections

  1. Routine inspection

    0 infractions

  2. Routine inspection

    0 infractions

  3. Routine inspection

    0 infractions

  4. Routine inspection

    2 infractions

    • 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
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
  5. Follow-up inspection

    0 infractions

  6. Routine inspection

    5 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.
    • Every food premise shall be provided with employee hand washing stations.
    • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.
    • 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.
    • All food shall be protected from contamination and adulteration.
  7. Complaint-based inspection

    0 infractions

  8. Follow-up inspection

    0 infractions

  9. Routine inspection

    7 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.
    • 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
    • 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.
      • 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.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • 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.
    • 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.
    • 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.
      • All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.