CAFE BAB EL-HARA
1818 BANK ST OTTAWA ON K1V 7Y6 · Food Safety
3 inspections
- Routine inspection
3 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.
- 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.
- Equipment for either manual or mechanical dishwashing available on site.
- Follow-up 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.
- All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
- 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.
- Routine 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.
- 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 kept in good repair.
- Equipment for either manual or mechanical dishwashing available on site.
- Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
- Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
- 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.