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MHK SUSHI

283 RICHMOND RD OTTAWA ON K1Z2X3 · Food Safety

5 inspections

  1. Routine inspection

    1 infraction

    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
  2. Routine inspection

    1 infraction

    • 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.
  3. Routine inspection

    0 infractions

  4. Follow-up inspection

    0 infractions

  5. Routine inspection

    4 infractions

    • 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.
      • Provide drainage racks of corrosion-resistant material when washing by hand.
    • 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.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • 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.
      • Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
      • Use the approved other sanitizing agent in accordance with the manufacturer's instructions.
      • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.