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OCHO RIOS CARIBBEAN EATERY

1800 BANK ST OTTAWA ON K1V 0W3 · Food Safety

5 inspections

  1. Routine inspection

    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.
      • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
    • 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.
    • 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.
  2. Routine inspection

    1 infraction

    • Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
  3. Routine inspection

    1 infraction

    • Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
  4. Follow-up inspection

    0 infractions

  5. Routine inspection

    3 infractions

    • 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.
    • Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
      • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
    • 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.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
      • 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.