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BARBURRITO

280 WEST HUNT CLUB OTTAWA ON · Food Safety

8 inspections

  1. Routine inspection

    0 infractions

  2. Routine inspection

    1 infraction

    • Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
  3. Follow-up inspection

    1 infraction

    • Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
  4. Routine inspection

    2 infractions

    • Every food premise shall be provided with employee hand washing stations.
    • Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
  5. Routine inspection

    4 infractions

    • Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
    • Every food premise shall be provided with employee hand washing stations.
    • 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.
    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
  6. Follow-up inspection

    0 infractions

  7. Follow-up 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 hot-holding units with accurate indicating thermometers that may be easily read.
  8. 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.
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
    • 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.