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BURGERS & SHAKES OTTAWA

220 KENNEVALE DR OTTAWA ON K2J 6B6 · Food Safety

11 inspections

  1. Follow-up inspection

    0 infractions

  2. 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.
  3. Follow-up inspection

    0 infractions

  4. Routine inspection

    1 infraction

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

    1 infraction

    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
  6. Follow-up inspection

    0 infractions

  7. Follow-up inspection

    1 infraction

    • Every food premise shall be provided with employee hand washing stations.
  8. Routine inspection

    3 infractions

    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
      • Provide racks, shelves or pallets designed to protect the food from contamination.
      • Provide racks, shelves or pallets that are designed to be readily cleanable.
    • Every food premise shall be provided with employee hand washing stations.
    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
      • Provide refrigeration units with accurate indicating thermometers that may be easily read.
  9. Follow-up inspection

    0 infractions

  10. Follow-up inspection

    3 infractions

    • 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
    • Equipment for either manual or mechanical dishwashing available on site.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
      • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
  11. Routine inspection

    5 infractions

    • Equipment for either manual or mechanical dishwashing available on site.
    • 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.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
      • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
    • 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.
    • 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.