CHEESE AND OLIVES RESTAURANT
1183 HUNT CLUB RD OTTAWA ON K1V 8S4 · Food Safety
6 inspections
- Complaint-based 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.
- Collect and remove liquid waste 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
- 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.
- 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.
- Follow-up inspection
5 infractions
- The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
- Provide hot-holding units with accurate indicating thermometers that may be easily read.
- 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.
- 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.
- 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.
- Equipment for either manual or mechanical dishwashing available on site.
- Provide mechanical equipment or equipment for washing by hand.
- The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
- Routine inspection
13 infractions
- Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
- Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
- 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.
- 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.
- 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.
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
- Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
- 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.
- Provide hot-holding units with accurate indicating thermometers that may be easily read.
- 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.
- 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.
- Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
- Food handlers must refrain from any other conduct that could result in the contamination of food or food areas.
- 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 food shall be protected from contamination and adulteration.
- Protect all food from contamination and adulteration.
- Equipment for either manual or mechanical dishwashing available on site.
- Provide mechanical equipment or equipment for washing by hand.
- 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.
- Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
- Routine inspection
1 infraction
- 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.
- 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.
- Routine inspection
1 infraction
- 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.