Doran Sushi

1 Doran Rd, Petawawa ON K8H 1P6 · Restaurant

12 inspections

1. RequiredJul 17, 2026

   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
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
2. Follow-upFeb 27, 2026

   0 infractions

3. RequiredFeb 26, 2026

   5 infractions

   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
     • Ensure handwashing stations are maintained for use.
   • Handwashing stations used only for the washing of employee hands
     • Ensure handwashing station is used only for handwashing.
   • Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
     • Ensure utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition.
   • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
     • Provide sufficient detergent or chemicals for washing or sanitizing for dishes.
     • Ensure manual dishwashing is completed using the three step method: wash, rinse, and sanitize.
     • Ensure utensils are sanitized using an agent approved for the intended purpose.
4. Follow-upNov 5, 2025

   0 infractions

5. RequiredOct 23, 2025

   7 infractions

   • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
     • Provide refrigeration units with accurate indicating thermometers that are easily readable
   • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
     • Ensure handwashing stations are maintained for use.
   • Handwashing stations used only for the washing of employee hands
     • Ensure handwashing station is used only for handwashing.
   • Equipment for either manual or mechanical dishwashing is available on site
     • Provide a properly functioning mechanical dishwasher.
   • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
     • Ensure mechanical dishwasher meets NSF International requirements for commercial use.
   • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
     • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
   • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose
     • Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in good repair and in a clean condition.
6. Follow-upJul 24, 2025

   4 infractions

   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
     • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
   • Handwashing stations used only for the washing of employee hands
     • Ensure handwashing station is used only for handwashing.
   • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
     • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
7. RequiredJul 15, 2025

   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
     • Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
     • Thaw all potentially hazardous foods at a temperature of 4°C (40°F) or less
   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
     • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
   • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
     • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
8. Follow-upApr 1, 2025

   0 infractions

9. RequiredMar 18, 2025

   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
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
     • Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
     • Thaw all potentially hazardous foods at a temperature of 4°C (40°F) or less
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
     • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
     • Adjust or repair the hot holding unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 60°C (140°F) or higher
   • All food shall be protected from contamination and adulteration
     • Protect all food from contamination and adulteration.
   • Handwashing stations used only for the washing of employee hands
     • Ensure handwashing station is used only for handwashing.
10. RequiredMar 6, 2025

    5 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
      • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
      • Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
    • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
      • Provide refrigeration units with accurate indicating thermometers that are easily readable
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Handwashing stations used only for the washing of employee hands
      • Ensure handwashing station is used only for handwashing.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are suitable for their intended purpose.
11. RequiredDec 19, 2024

    3 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
      • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • All food shall be protected from contamination and adulteration
    • Sanitary facilities kept in good repair and equipped with necessary supplies
12. RequiredAug 28, 2024

    6 infractions

    • All food shall be protected from contamination and adulteration
    • Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide soap dispenser in close proximity to hand washing station.
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary conditions.
    • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food