DELINA RESTAURANT
575 GLADSTONE AVE OTTAWA ON K1R 5P2 · Food Safety
6 inspections
- Follow-up inspection
2 infractions
- All food shall be protected from contamination and adulteration.
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
- Routine inspection
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.
- 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.
- Routine inspection
2 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.
- 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.
- 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.
- 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.
- Routine inspection
1 infraction
- 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.
- 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.