FRANKS CATERING AND BAKED GOODS

22 ANTARES DR OTTAWA ON K2E 7Z6 · Food Safety

11 inspections

1. Follow-up inspectionMar 19, 2026

   0 infractions

2. Routine inspectionFeb 6, 2026

   1 infraction

   • 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.
3. Routine inspectionNov 3, 2025

   1 infraction

   • 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.
     • Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
4. Routine inspectionJul 30, 2025

   0 infractions

5. Routine inspectionMar 28, 2025

   0 infractions

6. Routine inspectionNov 18, 2024

   1 infraction

   • 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.
7. Follow-up inspectionAug 6, 2024

   0 infractions

8. Routine inspectionJul 29, 2024

   1 infraction

   • 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.
9. Follow-up inspectionMar 18, 2024

   0 infractions

10. Follow-up inspectionMar 7, 2024

    1 infraction

    • 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.
11. Routine inspectionMar 4, 2024

    3 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.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
    • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.
      • Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.