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ECOLE CATHOLIQUE PIERRE-SAVARD

1110 LONGFIELDS DR OTTAWA ON K2J 0H9 · Food Safety

7 inspections

  1. Routine inspection

    0 infractions

  2. Routine inspection

    2 infractions

    • All food shall be protected from contamination and adulteration.
    • Every food premise shall be provided with employee hand washing stations.
      • Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
  3. Routine inspection

    0 infractions

  4. Follow-up inspection

    0 infractions

  5. Routine inspection

    3 infractions

    • 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.
      • Use toxic and poisonous substances under such conditions that the substances do not contaminate food or cause a health hazard.
    • 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.
    • Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
      • Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.
  6. Follow-up inspection

    0 infractions

  7. Routine inspection

    2 infractions

    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
      • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
    • 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.
      • Use toxic and poisonous substances under such conditions that the substances do not contaminate food or cause a health hazard.