NORTH AF MARKET
103 MANN AVE OTTAWA ON K1N 5A4 · Food Safety
3 inspections
- Routine 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.
- Protect the food premise against the entry of pests.
- Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
- The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
- Routine inspection
3 infractions
- The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
- Provide hot-holding units with accurate indicating thermometers that may be easily read.
- 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.
- 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.
- The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
- 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 floor or floor coverings must be tight, smooth and non-absorbent.
- 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.
- Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
- 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.
- 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.