BROTHER CHIU'S CHINESE FOOD

2900 WOODROFFE AVE OTTAWA ON K2J 4G3 · Food Safety

10 inspections

1. Routine inspectionMay 20, 2026

   0 infractions

2. Routine inspectionMar 25, 2026

   0 infractions

3. Routine inspectionNov 26, 2025

   0 infractions

4. Routine inspectionAug 21, 2025

   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.
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
5. Routine inspectionApr 7, 2025

   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.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • 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.
6. Routine inspectionDec 4, 2024

   2 infractions

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • 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 inspectionAug 20, 2024

   5 infractions

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • 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
   • 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.
   • 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.
   • 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.
8. Follow-up inspectionMar 7, 2024

   0 infractions

9. Follow-up inspectionFeb 15, 2024

   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.
     • All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
10. Routine inspectionFeb 14, 2024

    7 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 4°C (40°F) or lower.
      • Keep potentially hazardous foods at an internal temperature of 60°C or higher.
    • Multi-service utensils shall be cleaned and sanitized after each use.
    • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
      • Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition.
    • 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
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • 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.
    • Every food premise shall be provided with employee hand washing stations.
      • The hand washing stations must be used only for the hand washing of employees.