RAMAKRISHNA RESTAURANT

A-417 RIDEAU STREET OTTAWA ON K1N 5Y9 · Food Safety

8 inspections

1. Routine inspectionMay 27, 2026

   5 infractions

   • Every food premise shall be provided with employee hand washing stations.
   • 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.
   • 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.
     • Keep potentially hazardous foods at an internal temperature of 60°C or higher.
     • Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
   • 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.
   • Equipment for either manual or mechanical dishwashing available on site.
2. Routine inspectionNov 25, 2025

   1 infraction

   • All food shall be protected from contamination and adulteration.
     • In compliance. The inspector observed that raw hazardous foods stored in the refrigerators were beneath and separate from ready to eat foods at the time of the inspection. Food in storage was elevated off the ground, covered and in appropriate pest proof containers as needed at the time of the inspection
3. Routine inspectionApr 3, 2025

   2 infractions

   • Every food premise shall be provided with employee hand washing stations.
   • 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.
4. Routine inspectionOct 30, 2024

   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.
5. Routine inspectionJul 15, 2024

   0 infractions

6. Follow-up inspectionJan 30, 2024

   0 infractions

7. Follow-up inspectionJan 21, 2024

   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.
8. Routine inspectionJan 12, 2024

   5 infractions

   • Multi-service utensils shall be cleaned and sanitized after each use.
     • Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
   • 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 food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • 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 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.
     • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
     • 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.