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FOOD BASICS

667 KIRKWOOD AVE OTTAWA ON K1Z 7L6 · Food Safety

11 inspections

  1. Routine inspection

    1 infraction

    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
  2. Routine inspection

    1 infraction

    • Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
  3. Complaint-based inspection

    1 infraction

    • 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.
  4. Complaint-based inspection

    0 infractions

  5. Routine inspection

    0 infractions

  6. Complaint-based inspection

    0 infractions

  7. Complaint-based inspection

    0 infractions

  8. Routine inspection

    0 infractions

  9. Complaint-based inspection

    0 infractions

  10. Follow-up inspection

    2 infractions

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
    • 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.
  11. Routine inspection

    4 infractions

    • 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.
      • Keep potentially hazardous foods at an internal temperature of 60°C or higher.
      • Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
    • 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.
    • 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 food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Keep the food premise free of conditions that lead to the harbouring of pests.
      • Maintain records of all pest control measures that are undertaken in the premise.