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FARM BOY

193 METCALFE ST OTTAWA ON K2P 1P6 · Food Safety

8 inspections

  1. Routine inspection

    2 infractions

    • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
      • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
    • 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.
      • In compliance. Hand washing stations provided and adequately supplied.
  2. Routine inspection

    0 infractions

  3. Complaint-based inspection

    0 infractions

  4. Complaint-based inspection

    1 infraction

    • 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 quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
  5. Routine inspection

    0 infractions

  6. Complaint-based inspection

    0 infractions

  7. Complaint-based inspection

    1 infraction

    • Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
  8. Routine inspection

    3 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.
    • 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.
      • The hand washing stations must be used only for the hand washing of employees.