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SEAU DE CRABE

2284 TENTH LINE RD OTTAWA ON K4A 0X4 · Food Safety

6 inspections

  1. 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 provided with employee hand washing stations.
      • In compliance. Hand washing stations provided and adequately supplied.
  2. Follow-up inspection

    0 infractions

  3. Routine inspection

    4 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.
      • In compliance.
    • 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
      • Enforcement action taken.
    • Every food premise shall be provided with employee hand washing stations.
      • Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
      • The hand washing stations must be used only for the hand washing of employees.
    • 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 a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
  4. Follow-up inspection

    0 infractions

  5. Follow-up inspection

    1 infraction

    • 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 a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
  6. Routine inspection

    2 infractions

    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
      • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
    • 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 a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.