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CIRCLE K CONVENIENCE STORE

6138 PERTH ST OTTAWA ON K0A 2Z0 · Food Safety

6 inspections

  1. Routine inspection

    1 infraction

    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
      • In compliance.
  2. Complaint-based 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 the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
  3. Routine inspection

    0 infractions

  4. Follow-up inspection

    0 infractions

  5. Routine inspection

    4 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.
    • 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.
    • Foods intended to be in a frozen state are distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state until sold or prepared for use.
      • Food intended to be frozen must be frozen until sold or prepared for use.
    • 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.
  6. Routine inspection

    1 infraction

    • 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.
      • Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.