LUCKY FORTUNE CHINESE FOOD

1970 TRIM RD OTTAWA ON K4A 3P8 · Food Safety

11 inspections

1. Routine inspectionMar 16, 2026

   0 infractions

2. Routine inspectionFeb 9, 2026

   0 infractions

3. Follow-up inspectionJul 4, 2025

   0 infractions

4. Routine inspectionJul 2, 2025

   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.
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
5. Follow-up inspectionMar 6, 2025

   0 infractions

6. Routine inspectionMar 3, 2025

   2 infractions

   • All food shall be protected from contamination and adulteration.
   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
     • Keep the food premise free of conditions that lead to the harbouring of pests.
7. Follow-up inspectionAug 26, 2024

   0 infractions

8. Routine inspectionAug 23, 2024

   2 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.
9. Follow-up inspectionFeb 9, 2024

   0 infractions

10. Follow-up inspectionJan 31, 2024

    1 infraction

    • 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.
11. Routine inspectionJan 9, 2024

    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.
      • Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
    • 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 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 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.