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HILLEL LODGE

10 NADOLNY SACHS PRIVATE OTTAWA ON K1N 8L9 · Food Safety

9 inspections

  1. Routine inspection

    0 infractions

  2. Routine inspection

    0 infractions

  3. Routine inspection

    0 infractions

  4. Follow-up inspection

    0 infractions

  5. Routine inspection

    4 infractions

    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
    • 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.
    • Multi-service utensils shall be cleaned and sanitized after each use.
    • All food shall be protected from contamination and adulteration.
  6. Routine inspection

    3 infractions

    • All food shall be protected from contamination and adulteration.
    • 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 at a temperature not lower than 82°C applied for a minimum of 10 seconds.
    • 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.
      • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
  7. Routine inspection

    0 infractions

  8. Routine inspection

    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. Routine inspection

    3 infractions

    • Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
    • 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.
    • 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.