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METRO

1675 TENTH LINE RD OTTAWA ON K1E 3P6 · Food Safety

8 inspections

  1. Routine inspection

    0 infractions

  2. Routine inspection

    0 infractions

  3. Complaint-based inspection

    1 infraction

    • Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
      • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
  4. Routine inspection

    0 infractions

  5. Follow-up inspection

    0 infractions

  6. Routine inspection

    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.
    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
    • 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.
  7. Routine inspection

    1 infraction

    • 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.
  8. Routine inspection

    2 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.
      • Keep every sanitary facility sanitary, properly equipped and in good repair.
    • 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.
      • The hand washing stations must be used only for the hand washing of employees.