LOIS 'N' FRIMA'S
1626 STITTSVILLE MAIN ST OTTAWA ON K2S 1A2 · Food Safety
5 inspections
- Routine inspection
0 infractions
- Follow-up inspection
0 infractions
- Routine inspection
5 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.
- 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.
- 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.
- 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 of sound and tight construction.
- All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
- The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
- 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.
- Follow-up inspection
0 infractions
- Routine inspection
5 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.
- The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
- Provide refrigeration units with accurate indicating thermometers that may be easily read.
- 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 of sound and tight construction.
- All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
- Equipment for either manual or mechanical dishwashing available on site.
- Provide a three-compartment sink or three sinks, of corrosion-resistant material of sufficient size to ensure thorough cleaning and sanitizing of utensils.
- 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.
- 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.