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BROOKSIDE RETIREMENT LIVING

20 SHIRLEY'S BROOK DR OTTAWA ON K2K 2W8 · Food Safety

13 inspections

  1. Follow-up inspection

    0 infractions

  2. Routine inspection

    1 infraction

    • 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.
  3. Follow-up inspection

    0 infractions

  4. Routine inspection

    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.
    • 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 4°C (40°F) or lower.
      • Keep potentially hazardous foods at an internal temperature of 60°C or higher.
    • 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.
    • 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.
  5. Follow-up inspection

    0 infractions

  6. Routine inspection

    2 infractions

    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
    • 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.
  7. Follow-up inspection

    0 infractions

  8. Routine inspection

    1 infraction

    • 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.
  9. Follow-up inspection

    0 infractions

  10. Routine inspection

    1 infraction

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  11. Follow-up inspection

    0 infractions

  12. Routine inspection

    2 infractions

    • 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.
    • 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.
  13. Routine inspection

    0 infractions