3 BROTHERS SHAWARMA AND POUTINE 6505 JEANNE D'ARC
6481 JEANNE D'ARC BLVD N OTTAWA ON K1E 3P6 · Food Safety
9 inspections
- Routine inspection
0 infractions
- Complaint-based inspection
0 infractions
- Follow-up inspection
0 infractions
- Routine inspection
3 infractions
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
- 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 food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding 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.
- Follow-up inspection
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.
- 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.
- Routine inspection
3 infractions
- 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.
- Every food premise shall be provided with employee hand washing stations.
- Equipment for either manual or mechanical dishwashing available on site.
- 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.
- Complaint-based inspection
0 infractions
- Complaint-based inspection
0 infractions
- Routine inspection
0 infractions