BLUE ORLEANS LOUNGE
2122 ST JOSEPH BLVD OTTAWA ON K1C 1E6 · Food Safety
2 inspections
- Follow-up inspection
4 infractions
- Equipment for either manual or mechanical dishwashing available on site.
- 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.
- A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
- Provide your name, contact information and the location of the food premise in the notice required under the Act.
- Every food premise shall be provided with employee hand washing stations.
- Routine inspection
4 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.
- Equipment for either manual or mechanical dishwashing available on site.
- Every food premise shall be provided with employee hand washing stations.
- A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
- Provide your name, contact information and the location of the food premise in the notice required under the Act.
- 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.