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ABU ALI BAKERY AND PIZZA

8228 VICTORIA ST OTTAWA ON K0A 2P0 · Food Safety

14 inspections

  1. Follow-up inspection

    0 infractions

  2. Routine inspection

    2 infractions

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
    • 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.
  3. Routine inspection

    1 infraction

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

    0 infractions

  5. Follow-up inspection

    0 infractions

  6. Follow-up inspection

    0 infractions

  7. Routine inspection

    0 infractions

  8. Follow-up inspection

    0 infractions

  9. Follow-up inspection

    0 infractions

  10. Routine inspection

    0 infractions

  11. Complaint-based inspection

    0 infractions

  12. Routine inspection

    1 infraction

    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
  13. 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.
  14. Routine inspection

    3 infractions

    • 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 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.