ANMOL INDIAN CUISINE
8154 JEANNE-D' ARC BLVD OTTAWA ON K1E 2H5 · Food Safety
7 inspections
- Routine inspection
1 infraction
- 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 chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
- Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
- Routine inspection
0 infractions
- Routine 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.
- 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.
- All food shall be protected from contamination and adulteration.
- 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.
- 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
0 infractions
- Routine inspection
4 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.
- 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.
- 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.