HOCKEY SUSHI

1465 MERIVALE RD OTTAWA ON K2E 1B1 · Food Safety

12 inspections

1. Routine inspectionMay 21, 2026

   2 infractions

   • Every food premise shall be provided with employee hand washing stations.
   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
2. Routine inspectionJan 28, 2026

   4 infractions

   • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
   • 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.
   • All food shall be protected from contamination and adulteration.
   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
3. Routine inspectionOct 15, 2025

   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.
4. Routine inspectionJun 16, 2025

   2 infractions

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
   • 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.
5. Follow-up inspectionFeb 19, 2025

   1 infraction

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
6. Routine inspectionFeb 12, 2025

   6 infractions

   • All food shall be protected from contamination and adulteration.
   • 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.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
   • 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.
   • 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.
   • 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.
7. Follow-up inspectionSep 17, 2024

   0 infractions

8. Routine inspectionSep 13, 2024

   6 infractions

   • 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.
     • 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.
   • 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.
     • 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.
   • Every food premise shall be provided with employee hand washing stations.
   • 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.
   • 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.
   • All food shall be protected from contamination and adulteration.
9. Follow-up inspectionMay 13, 2024

   0 infractions

10. Routine inspectionMay 8, 2024

    2 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.
    • 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.
11. Follow-up inspectionFeb 8, 2024

    0 infractions

12. Routine inspectionFeb 5, 2024

    2 infractions

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
    • All food shall be protected from contamination and adulteration.