SEA KING SHARK FIN SEAFOOD

1558 MERIVALE RD OTTAWA ON K2G 3J9 · Food Safety

12 inspections

1. Routine inspectionJun 1, 2026

   1 infraction

   • 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.
2. Routine inspectionFeb 26, 2026

   1 infraction

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
3. Routine inspectionDec 3, 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.
   • Every food premise shall be provided with employee hand washing stations.
   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
4. Complaint-based inspectionSep 15, 2025

   0 infractions

5. Routine inspectionJul 31, 2025

   0 infractions

6. Routine inspectionApr 23, 2025

   1 infraction

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
7. Follow-up inspectionJan 31, 2025

   0 infractions

8. Routine inspectionJan 23, 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.
     • 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.
     • 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 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.
   • All food shall be protected from contamination and adulteration.
     • Store and handle ice used in the processing of food or drink in a sanitary manner.
9. Follow-up inspectionOct 9, 2024

   0 infractions

10. Routine inspectionOct 4, 2024

    1 infraction

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
11. Follow-up inspectionJun 27, 2024

    0 infractions

12. Routine inspectionJun 26, 2024

    2 infractions

    • 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.
    • 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.