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PHO TUAN

300 BOOTH ST OTTAWA ON K1R 7J9 · Food Safety

7 inspections

  1. Routine inspection

    4 infractions

    • All food shall be protected from contamination and adulteration.
    • 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.
    • Every food premise shall be provided with employee hand washing stations.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
  2. Follow-up inspection

    0 infractions

  3. Routine inspection

    2 infractions

    • Food processed in a manner that makes the food safe to eat.
      • Process all food in a manner that makes the food safe to eat
    • 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 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.
  4. Follow-up inspection

    0 infractions

  5. Complaint-based inspection

    2 infractions

    • All food shall be protected from contamination and adulteration.
    • 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.
  6. Routine inspection

    0 infractions

  7. Routine inspection

    3 infractions

    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • 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 provided with employee hand washing stations.
      • The hand washing stations must be used only for the hand washing of employees.