Skip to content
Loading map…

GIULIA

61 YORK ST OTTAWA ON K1N 9C7 · Food Safety

8 inspections

  1. Routine inspection

    4 infractions

    • Every food premise shall be provided with employee hand washing stations.
      • The hand washing stations must be used only for the hand washing of employees.
    • 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 constant supply of hot running water.
    • All food shall be protected from contamination and adulteration.
      • Store and handle ice used in the processing of food or drink in a sanitary manner.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
      • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean iodine solution of not less than 25 parts per million.
  2. Follow-up inspection

    0 infractions

  3. Routine inspection

    4 infractions

    • Every food premise shall be provided with employee hand washing stations.
      • The hand washing stations must be used only for the hand washing of employees.
    • 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.
    • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
      • The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
      • Store and handle ice used in the processing of food or drink in a sanitary manner.
  4. Follow-up inspection

    0 infractions

  5. Follow-up inspection

    1 infraction

    • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
  6. Routine inspection

    1 infraction

    • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
  7. Routine inspection

    3 infractions

    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
      • Store and handle ice used in the processing of food or drink in a sanitary manner.
    • 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 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.
  8. Routine inspection

    2 infractions

    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • 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.