CHAMPA THAI
193 KING EDWARD AVE OTTAWA ON K1N 7L6 · Food Safety
8 inspections
- Routine inspection
1 infraction
- Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
- Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
- Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
- Follow-up inspection
1 infraction
- Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
- Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
- Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
- Routine inspection
2 infractions
- Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
- Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
- Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
- Every food premise shall be operated and maintained such that it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food.
- Premises must be free from every condition that may be a health hazard.
- Premises must be free from every condition that may adversely affect the sanitary operation of the premises.
- Enforcement action taken.
- Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
- Routine inspection
1 infraction
- Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
- Follow-up inspection
2 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.
- The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
- 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 60°C or higher.
- 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.
- Routine inspection
6 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
- 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.
- The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
- 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.
- Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
- Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
- Multi-service utensils shall be cleaned and sanitized after each use.
- Clean and sanitize multi-service articles after each use.
- Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
- Food processed in a manner that makes the food safe to eat.
- Follow-up inspection
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.
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
- Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
- The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
- Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
- 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.
- Routine inspection
4 infractions
- The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
- Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
- 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.
- Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
- Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
- Multi-service utensils shall be cleaned and sanitized after each use.
- Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
- The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.