FLYING SQUIRREL OTTAWA
1901 CYRVILLE RD OTTAWA ON K1B 3V5 · Food Safety
6 inspections
- Complaint-based inspection
0 infractions
- Routine inspection
0 infractions
- Routine inspection
1 infraction
- 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.
- 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.
- Follow-up inspection
0 infractions
- Complaint-based inspection
2 infractions
- Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
- Keep every sanitary facility sanitary, properly equipped and in good repair.
- 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.
- Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
- Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
- Routine inspection
2 infractions
- 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.
- Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
- 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.
- 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.