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GRILLADES KENAYAH

273 MCARTHUR AVE OTTAWA ON K1L 6P3 · Food Safety

5 inspections

  1. 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.
      • Keep the food premise free of conditions that lead to the harbouring of pests.
      • Keep the food premise free of conditions that lead to the breeding of pests.
    • 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 garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
  2. 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.
      • Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
  3. Follow-up inspection

    1 infraction

    • 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.
  4. Follow-up 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 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.
    • 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 4°C (40°F) or lower.
    • 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.
  5. Routine inspection

    8 infractions

    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
      • Provide refrigeration units with accurate indicating thermometers that may be easily read.
    • 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.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
    • All food shall be protected from contamination and adulteration.
    • 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 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.
    • Multi-service utensils shall be cleaned and sanitized 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.
    • 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.