BISTRO RISTORO

17 CLARENCE ST OTTAWA ON K1N 5P9 · Food Safety

4 inspections

1. Routine inspectionApr 2, 2026

   4 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 walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
   • 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.
   • 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.
     • Store and handle ice used in the processing of food or drink in a sanitary manner.
2. Follow-up inspectionNov 20, 2025

   0 infractions

3. Routine inspectionOct 31, 2025

   7 infractions

   • Multi-service utensils shall be cleaned and sanitized after each use.
     • Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and 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.
     • The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
   • 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.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • 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.
   • The levels of illumination required are maintained in the food premise during all hours of operation.
     • Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
   • 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.
4. Routine inspectionOct 18, 2024

   0 infractions