SHARPFLE WAFFLE
173 HINCHEY AVE OTTAWA ON K1Y 1L7 · Food Safety
5 inspections
- Routine inspection
2 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.
- Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
- The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
- Provide refrigeration units with accurate indicating thermometers that may be easily read.
- 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.
- Follow-up inspection
0 infractions
- Routine inspection
2 infractions
- Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
- Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
- 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.
- Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
- Follow-up inspection
0 infractions
- Routine inspection
2 infractions
- Every food premise shall be provided with employee hand washing stations.
- Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.