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AGHA TURKISH RESTAURANT

1 ROYDON PL OTTAWA ON K2E 1A3 · Food Safety

13 inspections

  1. Routine inspection

    0 infractions

  2. Complaint-based inspection

    0 infractions

  3. Complaint-based inspection

    0 infractions

  4. Routine inspection

    0 infractions

  5. Routine inspection

    3 infractions

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
    • 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 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.
  6. Complaint-based inspection

    2 infractions

    • 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.
    • No operator of a food premise alters the floor space, number of toilets or washbasins in a sanitary facility without first receiving approval in writing from a public health inspector.
  7. Follow-up inspection

    0 infractions

  8. Routine inspection

    4 infractions

    • 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.
    • The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
    • 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 operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
  9. Follow-up inspection

    0 infractions

  10. Complaint-based inspection

    1 infraction

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
  11. Complaint-based inspection

    0 infractions

  12. Follow-up inspection

    0 infractions

  13. Routine inspection

    2 infractions

    • Every food premise shall be provided with employee hand washing stations.
    • 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.