BAYCREST RESIDENCE
2810 BAYCREST DR OTTAWA ON K1V 7P7 · Food Safety
9 inspections
- Routine inspection
1 infraction
- 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.
- Routine inspection
1 infraction
- Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
- Routine inspection
0 infractions
- Follow-up inspection
0 infractions
- Routine 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.
- Every food premise shall be provided with employee hand washing stations.
- 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.
- Routine inspection
2 infractions
- 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.
- Follow-up inspection
0 infractions
- Routine inspection
4 infractions
- 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.
- All food shall be protected from contamination and adulteration.
- Protect all food from contamination and adulteration.
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
- 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.
- The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.