SAFFRON INDIAN RESTAURANT

1547 MERIVALE RD OTTAWA ON K2G 3J4 · Food Safety

13 inspections

1. Routine inspectionMar 30, 2026

   2 infractions

   • Food processed 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.
2. Routine inspectionFeb 5, 2026

   2 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.
3. Routine inspectionOct 31, 2025

   0 infractions

4. Routine inspectionJul 30, 2025

   2 infractions

   • 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.
   • 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.
5. Follow-up inspectionApr 10, 2025

   0 infractions

6. Routine inspectionMar 7, 2025

   3 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.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
   • All food shall be protected from contamination and adulteration.
7. Follow-up inspectionNov 21, 2024

   0 infractions

8. Routine inspectionNov 13, 2024

   4 infractions

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
   • 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.
   • All food shall be protected from contamination and adulteration.
   • 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.
9. Follow-up inspectionAug 6, 2024

   0 infractions

10. Routine inspectionJul 30, 2024

    5 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.
    • Multi-service utensils shall be cleaned and sanitized after each use.
    • All food shall be protected from contamination and adulteration.
    • Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and 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.
      • 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.
11. Follow-up inspectionMar 27, 2024

    0 infractions

12. Complaint-based inspectionMar 22, 2024

    1 infraction

    • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.
      • Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
13. Routine inspectionFeb 16, 2024

    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.
      • Equip every sanitary facility with a durable, easy-to-clean receptacle for used towels and other waste material.
      • Equip every sanitary facility with a supply of soap or detergent.
    • All food shall be protected from contamination and adulteration.