LEBANESE VILLAGE BAKERY CARLING

3009 CARLING AVE OTTAWA ON K2B 7Y6 · Food Safety

11 inspections

1. Follow-up inspectionApr 8, 2026

   0 infractions

2. Routine inspectionApr 1, 2026

   3 infractions

   • Food liable under law to inspection in a food premise must be obtained from a source that is subject to inspection.
     • Obtain food from a source that is subject to inspection.
     • Maintain records of food purchases for one year from the purchase date.
   • 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.
     • Keep the food premise free of conditions that lead to the harbouring of pests.
     • Keep the food premise free of conditions that lead to the breeding of pests.
   • 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. Follow-up inspectionDec 12, 2025

   0 infractions

4. Routine inspectionDec 1, 2025

   3 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.
   • Food liable under law to inspection in a food premise must be obtained from a source that is subject to inspection.
     • Obtain food from a source that is subject to inspection.
     • Maintain records of food purchases for one year from the purchase date.
   • 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.
5. Follow-up inspectionSep 5, 2025

   0 infractions

6. Routine inspectionAug 18, 2025

   3 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.
   • 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 inspectionMar 18, 2025

   0 infractions

8. Routine inspectionMar 3, 2025

   3 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.
   • 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.
9. Follow-up inspectionNov 12, 2024

   0 infractions

10. Routine inspectionOct 29, 2024

    6 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.
    • 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.
      • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
    • 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.
    • 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.
    • 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.
11. Routine inspectionJun 3, 2024

    0 infractions