JAY BHAVANI VADAPAV

1380 CLYDE AVE. OTTAWA ON K2G 3H8 · Food Safety

8 inspections

1. Complaint-based inspectionJun 24, 2026

   2 infractions

   • 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.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
2. Complaint-based inspectionMay 13, 2026

   2 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.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
     • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
3. Routine inspectionJan 14, 2026

   3 infractions

   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
   • 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.
   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
4. Follow-up inspectionDec 30, 2025

   10 infractions

   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
     • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • 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 odours, fumes, vapours, and smoke.
   • 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.
     • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
     • Provide racks, shelves or pallets that are designed to be readily cleanable.
   • 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.
   • 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.
     • Equip every sanitary facility with a supply of toilet paper.
     • Equip every sanitary facility with a supply of soap or detergent.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
   • No operator of a food premise alters the floor space, number of toilets or washbasins in a sanitary facility without first receiving approval in writing from a public health inspector.
     • Do not alter the floor space, number of toilets or washbasins in a sanitary facility without first receiving approval in writing from a public health inspector.
   • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
     • Provide hot-holding units with accurate indicating thermometers that may be easily read.
5. Routine inspectionNov 28, 2025

   11 infractions

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
   • 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.
   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
     • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
   • No operator of a food premise alters the floor space, number of toilets or washbasins in a sanitary facility without first receiving approval in writing from a public health inspector.
     • Do not alter the floor space, number of toilets or washbasins in a sanitary facility without first receiving approval in writing from a public health inspector.
   • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
     • Provide hot-holding units with accurate indicating thermometers that may be easily read.
   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
     • Provide racks, shelves or pallets that are designed to be readily cleanable.
   • 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.
     • Equip every sanitary facility with a supply of toilet paper.
     • Equip every sanitary facility with a durable, easy-to-clean receptacle for used towels and other waste material.
     • Equip every sanitary facility with a supply of soap or detergent.
   • 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 odours, fumes, vapours, and smoke.
   • 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.
     • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
   • All food shall be protected from contamination and adulteration.
     • Protect all food 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.
     • 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.
6. Complaint-based inspectionJul 7, 2025

   1 infraction

   • All food shall be protected from contamination and adulteration.
7. Complaint-based inspectionApr 7, 2025

   0 infractions

8. Routine inspectionMar 24, 2025

   0 infractions