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HOT CRISPY CHICKEN

233 LAURIER AVE E OTTAWA ON K1N 7S2 · Food Safety

5 inspections

  1. Routine inspection

    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.
      • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
  2. Follow-up inspection

    0 infractions

  3. Routine inspection

    3 infractions

    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
    • 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.
      • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
    • 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.
  4. Follow-up inspection

    0 infractions

  5. Routine inspection

    5 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.
      • Maintain records of all pest control measures that are undertaken in the premise.
      • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
    • Every food premise shall be provided with employee hand washing stations.
    • A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
      • Provide your name, contact information and the location of the food premise in the notice required under the Act.
    • Food processed in a manner that makes the food safe to eat.
    • 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.