Skip to content
Loading map…

BURGER SHARK

358 RIDEAU STREET OTTAWA ON K1N 5Y6 · Food Safety

3 inspections

  1. Follow-up inspection

    2 infractions

    • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
      • Equip every sanitary facility with a durable, easy-to-clean receptacle for used towels and other waste material.
      • Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
    • 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.
  2. Follow-up inspection

    4 infractions

    • 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.
    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Keep the food premise free of conditions that lead to the harbouring of pests.
      • Keep the food premise free of conditions that lead to the breeding of pests.
      • Maintain records of all pest control measures that are undertaken in the premise.
      • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
    • Every food premise shall be provided with employee hand washing stations.
    • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
      • Equip every sanitary facility with a durable, easy-to-clean receptacle for used towels and other waste material.
      • Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
  3. Routine inspection

    8 infractions

    • Every food premise shall be provided with employee hand washing stations.
    • 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
    • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.
      • Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
    • 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.
    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Protect the food premise against the entry of pests.
      • Keep the food premise free of conditions that lead to the harbouring of pests.
      • Keep the food premise free of conditions that lead to the breeding of pests.
      • Maintain records of all pest control measures that are undertaken in the premise.
      • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
    • All food shall be protected from contamination and adulteration.
    • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
      • Equip every sanitary facility with a durable, easy-to-clean receptacle for used towels and other waste material.
      • Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.