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DEACON BRODIE'S PUB

247 ELGIN ST OTTAWA ON K2P 1L8 · Food Safety

7 inspections

  1. 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.
    • 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.
  2. Routine inspection

    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.
      • Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
    • 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 a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
    • 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.
  3. Routine inspection

    1 infraction

    • 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
  4. 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.
  5. Routine inspection

    3 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.
    • 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.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
  6. Follow-up inspection

    0 infractions

  7. Routine inspection

    5 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.
    • 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.
    • Every food premise shall be provided with employee hand washing stations.
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
    • 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.