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MILESTONES

700 SUSSEX DR OTTAWA ON K1N 1K4 · Food Safety

8 inspections

  1. Complaint-based inspection

    2 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.
    • 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.
  2. Routine inspection

    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.
      • The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
    • 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.
  3. Follow-up inspection

    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.
      • The floor or floor coverings must be tight, smooth and non-absorbent.
      • 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 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.
  4. Complaint-based inspection

    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.
    • 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 floor or floor coverings must be tight, smooth and non-absorbent.
    • The levels of illumination required are maintained in the food premise during all hours of operation.
      • Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
    • 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.
  5. Follow-up inspection

    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.
      • Keep the food premise free of conditions that lead to the harbouring of pests.
  6. Routine inspection

    3 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.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
      • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
    • 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. Complaint-based inspection

    0 infractions

  8. Routine inspection

    1 infraction

    • 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 quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.