ALORA

34 CLARENCE ST. OTTAWA ON K1N 5P3 · Food Safety

5 inspections

1. Routine inspectionJun 24, 2026

   7 infractions

   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
     • Provide racks, shelves or pallets designed to protect the food from contamination.
   • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • 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.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean iodine solution of not less than 25 parts per million.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
     • Maintain the ventilation system in a manner that it eliminates excessive heat.
   • 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 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.
2. Routine inspectionNov 28, 2025

   2 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.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • 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.
3. Routine inspectionMay 20, 2025

   0 infractions

4. Follow-up inspectionNov 15, 2024

   0 infractions

5. Routine inspectionOct 23, 2024

   3 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.
     • The floor or floor coverings must be tight, smooth and non-absorbent.
     • The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
   • 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.
     • Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.