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ROYAL OTTAWA PLACE

1141 CARLING AVE OTTAWA ON K1Z 7K4 · Food Safety

8 inspections

  1. Routine inspection

    0 infractions

  2. Routine inspection

    0 infractions

  3. 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 of sound and tight construction.
      • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
      • All the equipment, utensils and multi-service articles used in the food premise must be of such form and material that they can be readily cleaned and sanitized.
      • All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
      • Provide a mechanical dishwasher constructed, designed and maintained to provide clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C.
      • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
  4. Routine inspection

    1 infraction

    • Food processed in a manner that makes the food safe to eat.
  5. Routine inspection

    0 infractions

  6. Routine inspection

    3 infractions

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
    • Vending machine that automatically mixes water to create a product is provided with potable water supply piped into the machine under pressure.
    • 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.
  7. Routine inspection

    3 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.
    • 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.
      • 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 food shall be protected from contamination and adulteration.
  8. Routine inspection

    0 infractions