SHANGHAI 360

50 RIDEAU STREET OTTAWA ON K1N 9J7 · Food Safety

9 inspections

Routine inspectionJun 1, 2026
2 infractions
- Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
  - Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
- 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.
Routine inspectionMar 26, 2026
3 infractions
- All food shall be protected from contamination and adulteration.
  - Protect all food from contamination and adulteration.
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
  - Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
- 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.
  - Keep toxic and poisonous substances in a compartment separate from food, working surface or utensil.
Follow-up inspectionSep 18, 2025
0 infractions
Routine inspectionSep 12, 2025
11 infractions
- The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
  - Keep the food premise free of conditions that lead to the harbouring of pests.
  - Keep the food premise free of conditions that lead to the breeding of pests.
- 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.
  - Keep toxic and poisonous substances in a compartment separate from food, working surface or utensil.
  - Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
- 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
- All food shall be protected from contamination and adulteration.
  - Protect all food from contamination and adulteration.
- Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
  - Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
- 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.
  - Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
- Multi-service utensils shall be cleaned and sanitized after each use.
  - Clean and sanitize multi-service articles 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.
  - Enforcement action taken.
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
  - Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
- 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.
  - Enforcement action taken.
- 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 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.
- Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
Follow-up inspectionApr 16, 2025
0 infractions
Routine inspectionApr 3, 2025
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.
Follow-up inspectionOct 23, 2024
0 infractions
Routine inspectionOct 9, 2024
1 infraction
- 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 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.
Routine inspectionJun 18, 2024
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.