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MELAKU ETHIOPIAN COFFEE SHOP

503 RIDEAU STREET OTTAWA ON K1N 5Z5 · Food Safety

6 inspections

  1. Follow-up inspection

    0 infractions

  2. Routine inspection

    1 infraction

    • Every food premise shall be provided with employee hand washing stations.
  3. Follow-up inspection

    0 infractions

  4. Routine inspection

    3 infractions

    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • Multi-service utensils shall be cleaned and sanitized after each use.
      • Clean and sanitize multi-service articles after each use.
    • Equipment for either manual or mechanical dishwashing available on site.
      • Provide mechanical equipment or equipment for washing by hand.
      • Provide a three-compartment sink or three sinks, of corrosion-resistant material of sufficient size to ensure thorough cleaning and sanitizing of utensils.
  5. Routine inspection

    3 infractions

    • 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 compartment separate from food, working surface or utensil.
      • Use toxic and poisonous substances under such conditions that the substances do not contaminate food or cause a health hazard.
    • 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 walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
      • 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.
      • The carpeting used in areas where food is served must be maintained in a clean and sanitary condition.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
  6. Routine inspection

    3 infractions

    • Multi-service utensils shall be cleaned and sanitized after each use.
    • 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.
    • 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.