PERFECT MEAT BOWL

460 BRONSON AVE OTTAWA ON K1R 6J6 · Food Safety

13 inspections

1. Follow-up inspectionApr 8, 2026

   0 infractions

2. Routine inspectionMar 24, 2026

   4 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.
   • All food shall be protected from contamination and adulteration.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
   • Equipment for either manual or mechanical dishwashing available on site.
3. Follow-up inspectionOct 7, 2025

   1 infraction

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
4. Routine inspectionOct 7, 2025

   2 infractions

   • Every food premise shall be provided with employee hand washing stations.
   • Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
     • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
5. Routine inspectionMay 1, 2025

   2 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.
   • Every food premise shall be provided with employee hand washing stations.
6. Follow-up inspectionFeb 7, 2025

   0 infractions

7. Routine inspectionFeb 4, 2025

   3 infractions

   • 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 refrain from any other conduct that could result in the contamination of food or food areas.
   • All food shall be protected from contamination and adulteration.
   • 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.
8. Follow-up inspectionOct 31, 2024

   0 infractions

9. Routine inspectionOct 22, 2024

   7 infractions

   • 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.
   • 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 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 ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
     • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
   • 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.
   • 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.
   • 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.
   • All food shall be protected from contamination and adulteration.
10. Complaint-based inspectionAug 6, 2024

    0 infractions

11. Routine inspectionJun 17, 2024

    6 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.
    • 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.
    • Food processed in a manner that makes the food safe to eat.
    • 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.
    • 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.
      • In compliance. Toxic and poisonous substances observed in labelled containers and kept separate from food.
    • All food shall be protected from contamination and adulteration.
12. Follow-up inspectionMar 18, 2024

    0 infractions

13. Routine inspectionMar 13, 2024

    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.
    • Every food premise shall be provided with employee hand washing stations.
    • 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.
    • 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.