CHURCHILLS

356 RICHMOND RD OTTAWA ON K2A 0E8 · Food Safety

11 inspections

1. Follow-up inspectionApr 1, 2026

   0 infractions

2. Routine inspectionMar 26, 2026

   1 infraction

   • 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 walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
     • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
     • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
     • 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.
3. Routine inspectionDec 2, 2025

   0 infractions

4. Routine inspectionAug 26, 2025

   2 infractions

   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
   • 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.
5. Follow-up inspectionMar 26, 2025

   0 infractions

6. Routine inspectionMar 19, 2025

   4 infractions

   • 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.
   • 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.
   • 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.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
7. Follow-up inspectionDec 3, 2024

   1 infraction

   • 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 that are designed to be readily cleanable.
8. Routine inspectionNov 26, 2024

   4 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 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.
     • Store and handle ice used in the processing of food or drink in a sanitary manner.
   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
     • Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
9. Routine inspectionAug 22, 2024

   0 infractions

10. Follow-up inspectionApr 23, 2024

    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.
11. Routine inspectionApr 18, 2024

    3 infractions

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