ELISABETH BRUYERE HOSPITAL - RESIDENCE
43 BRUYERE ST OTTAWA ON K1N 5C8 · Food Safety
9 inspections
- Routine inspection
2 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 free from cracks, crevices and open seams.
- 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.
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
- Routine inspection
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 or 60°C (140°F) or higher.
- Routine inspection
0 infractions
- Routine inspection
0 infractions
- Follow-up inspection
0 infractions
- Routine inspection
3 infractions
- 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.
- Multi-service utensils shall be cleaned and sanitized after each use.
- Clean and sanitize multi-service articles after each use.
- Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
- The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
- Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
- 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.
- Routine inspection
0 infractions
- Routine inspection
0 infractions
- Routine inspection
0 infractions