EAST INDIA COMPANY RESTAURANT

210 SOMERSET ST W OTTAWA ON K2P 0J4 · Food Safety

11 inspections

1. Follow-up inspectionJun 18, 2026

   1 infraction

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
2. Routine inspectionJun 18, 2026

   3 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.
   • 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.
     • Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
3. Complaint-based inspectionMay 28, 2026

   0 infractions

4. Routine inspectionMar 23, 2026

   3 infractions

   • All food shall be protected from contamination and adulteration.
   • 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 ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
5. Routine inspectionNov 7, 2025

   2 infractions

   • All food shall be protected from contamination and adulteration.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
6. Routine inspectionJun 4, 2025

   2 infractions

   • All food shall be protected from contamination and adulteration.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
7. Routine inspectionJan 3, 2025

   4 infractions

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
   • All food shall be protected from contamination and adulteration.
   • 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.
     • In compliance. Toxic and poisonous substances observed in labelled containers and kept separate from food.
   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
     • Maintain records of all pest control measures that are undertaken in the premise.
     • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
8. Routine inspectionSep 26, 2024

   0 infractions

9. Routine inspectionMay 15, 2024

   3 infractions

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
   • 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.
   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
10. Follow-up inspectionFeb 29, 2024

    0 infractions

11. Routine inspectionFeb 15, 2024

    6 infractions

    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
      • Equipment and utensils that come into direct contact with food must be corrosion-resistant and non-toxic.
    • 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 compartment separate from food, working surface or utensil.
      • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
      • Use toxic and poisonous substances under such conditions that the substances do not contaminate food or cause a health hazard.
    • 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.
    • 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.
      • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using an other approved sanitizing agent used at the concentration in accordance with the manufacturer's instructions.
    • 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.
    • All food shall be protected from contamination and adulteration.