BOUSTAN

175 RIDEAU ST OTTAWA ON K1N 9P1 · Food Safety

8 inspections

1. Routine inspectionMar 30, 2026

   0 infractions

2. Routine inspectionSep 18, 2025

   2 infractions

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Use the approved other sanitizing agent in accordance with the manufacturer's instructions.
3. Follow-up inspectionJun 12, 2025

   2 infractions

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Use the approved other sanitizing agent in accordance with the manufacturer's instructions.
   • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
     • All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
4. Routine inspectionMay 27, 2025

   6 infractions

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Use the approved other sanitizing agent in accordance with the manufacturer's instructions.
     • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
   • 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.
   • 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.
     • Keep potentially hazardous foods at an internal temperature of 60°C or higher.
   • Multi-service utensils shall be cleaned and sanitized after each use.
   • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
     • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
5. Routine inspectionJan 6, 2025

   2 infractions

   • 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.
     • Keep potentially hazardous foods at an internal temperature of 60°C or higher.
   • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
     • All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
6. Routine inspectionSep 27, 2024

   3 infractions

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Use the approved other sanitizing agent in accordance with the manufacturer's instructions.
   • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
     • All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
   • Food processed in a manner that makes the food safe to eat.
     • Process all food in a manner that makes the food safe to eat
7. Routine inspectionJun 25, 2024

   3 infractions

   • 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.
     • Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Use the approved other sanitizing agent in accordance with the manufacturer's instructions.
   • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
     • All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
8. Routine inspectionJan 23, 2024

   0 infractions