PATISSERIE LE CARAMEL
200 VANGUARD DR OTTAWA ON K2A 1A1 · Food Safety
11 inspections
- Routine inspection
2 infractions
- 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.
- Keep every sanitary facility sanitary, properly equipped and in good repair.
- All food shall be protected from contamination and adulteration.
- Protect all food from contamination and adulteration.
- 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.
- Routine inspection
0 infractions
- Follow-up inspection
0 infractions
- Routine inspection
1 infraction
- 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.
- Every food premise shall be provided with employee hand washing stations.
- Follow-up inspection
0 infractions
- Routine inspection
3 infractions
- 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.
- Keep every sanitary facility sanitary, properly equipped and in good repair.
- 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.
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Enforcement action taken.
- 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.
- 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.
- Routine inspection
1 infraction
- 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.
- 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.
- Routine inspection
0 infractions
- Routine inspection
1 infraction
- 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.
- 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.
- Follow-up inspection
0 infractions
- Routine inspection
2 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.
- 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.
- Keep every sanitary facility sanitary, properly equipped and in good repair.
- 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.