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IZAKAYA SHINGEN & BURRITO SENSEI

199-201 BANK ST OTTAWA ON K2P 1W7 · Food Safety

8 inspections

  1. Routine inspection

    2 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.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
  2. Follow-up inspection

    0 infractions

  3. Routine inspection

    5 infractions

    • All food shall be protected from contamination and adulteration.
      • Protect all food 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.
    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Protect the food premise against the entry 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.
      • Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
      • Maintain the ventilation system in a manner that it eliminates excessive heat.
      • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
  4. Routine inspection

    0 infractions

  5. Follow-up inspection

    0 infractions

  6. Follow-up inspection

    3 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.
    • 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.
    • 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.
  7. Routine inspection

    4 infractions

    • 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.
    • 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 food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
  8. Routine inspection

    0 infractions