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CINDY'S RESTAURANT

15 CAPELLA COURT OTTAWA ON K2E 7X1 · Food Safety

8 inspections

  1. Routine inspection

    0 infractions

  2. Routine inspection

    2 infractions

    • Every food premise shall be provided with employee hand washing stations.
    • All food shall be protected from contamination and adulteration.
  3. Routine inspection

    3 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.
    • Every food premise shall be provided with employee hand washing stations.
    • All food shall be protected from contamination and adulteration.
  4. Routine inspection

    3 infractions

    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
    • 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.
    • All food shall be protected from contamination and adulteration.
  5. Routine inspection

    3 infractions

    • Every food premise shall be provided with employee hand washing stations.
    • 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.
    • All food shall be protected from contamination and adulteration.
  6. Follow-up inspection

    0 infractions

  7. Routine inspection

    1 infraction

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

    0 infractions