BABBOS CUCINA ITALIANA
1160 BEAVERWOOD RD OTTAWA ON K4M 1A2 · Food Safety
8 inspections
- Routine inspection
1 infraction
- 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.
- Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
- 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.
- Routine inspection
1 infraction
- Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
- Routine inspection
1 infraction
- 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.
- Equip every sanitary facility with a durable, easy-to-clean receptacle for used towels and other waste material.
- 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.
- Routine inspection
2 infractions
- Every food premise shall be provided with employee hand washing stations.
- The hand washing stations must be used only for the hand washing of employees.
- 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.
- Maintain sanitary facilities in accordance with the design, construction and installation requirements in Ontario Regulation 332/12 (Building Code).
- Every food premise shall be provided with employee hand washing stations.
- Follow-up inspection
0 infractions
- Routine inspection
3 infractions
- Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
- Sanitize utensils through the use of clean water at a temperature of at least 77°C, or more, for at least 45 seconds.
- 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.
- 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.
- Keep every sanitary facility sanitary, properly equipped and in good repair.
- Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
- Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in good repair.
- 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
- 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 equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.