MIA INDIAN CUISINE

917 RICHMOND RD OTTAWA ON K2A 0G8 · Food Safety

14 inspections

1. Routine inspectionJun 24, 2026

   2 infractions

   • Foods intended to be in a frozen state are distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state until sold or prepared for use.
     • Food intended to be frozen must be frozen until sold or prepared for use.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
2. Routine inspectionJan 16, 2026

   1 infraction

   • 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.
3. Complaint-based inspectionSep 26, 2025

   0 infractions

4. Routine inspectionSep 16, 2025

   1 infraction

   • Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
     • Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
     • Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
5. Follow-up inspectionJun 11, 2025

   0 infractions

6. Follow-up inspectionJun 4, 2025

   1 infraction

   • 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.
     • Maintain records of all pest control measures that are undertaken in the premise.
     • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
7. Routine inspectionJun 3, 2025

   4 infractions

   • 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.
     • Maintain records of all pest control measures that are undertaken in the premise.
     • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
   • 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.
   • 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 food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
8. Follow-up inspectionMar 18, 2025

   0 infractions

9. Complaint-based inspectionMar 11, 2025

   1 infraction

   • 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.
10. Follow-up inspectionJan 28, 2025

    0 infractions

11. Routine inspectionJan 17, 2025

    4 infractions

    • 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.
    • Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
      • Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.
    • 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.
      • All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
    • 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.
12. Follow-up inspectionAug 22, 2024

    0 infractions

13. Routine inspectionAug 19, 2024

    3 infractions

    • 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.
    • 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.
    • 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.
14. Routine inspectionMay 23, 2024

    0 infractions