ICHIBAN BAKERY

1500 BANK ST OTTAWA ON K1H 7Z2 · Food Safety

9 inspections

1. Follow-up inspectionApr 15, 2026

   0 infractions

2. Routine inspectionApr 8, 2026

   4 infractions

   • All food shall be protected from contamination and adulteration.
   • 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 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.
     • The hand washing stations must be used only for the hand washing of employees.
   • 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.
3. Routine inspectionDec 3, 2025

   0 infractions

4. Routine inspectionMay 16, 2025

   1 infraction

   • Every food premise shall be provided with employee hand washing stations.
5. Follow-up inspectionJan 29, 2025

   0 infractions

6. Routine inspectionJan 10, 2025

   3 infractions

   • Equipment for either manual or mechanical dishwashing available on site.
   • All food shall be protected from contamination and adulteration.
   • Every food premise shall be provided with employee hand washing stations.
7. Follow-up inspectionOct 10, 2024

   0 infractions

8. Routine inspectionOct 2, 2024

   4 infractions

   • 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.
   • 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.
     • Construct and arrange the room in a manner to permit maintaining the room or place 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.
     • 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.
   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
9. Routine inspectionJan 9, 2024

   2 infractions

   • 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.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.