SHAWARMA HOUSE
836 MARCH RD OTTAWA ON K2K 1X7 · Food Safety
8 inspections
- Follow-up inspection
0 infractions
- Routine inspection
7 infractions
- 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.
- Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
- 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.
- 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.
- 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.
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
- Provide racks, shelves or pallets that are designed to be readily cleanable.
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
- Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
- All food shall be protected from contamination and adulteration.
- Protect all food from contamination and adulteration.
- 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.
- Complaint-based inspection
0 infractions
- Routine inspection
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.
- Routine inspection
0 infractions
- Routine inspection
1 infraction
- 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.
- Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
- Routine inspection
3 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.
- 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.
- Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
- Every food premise shall be provided with employee hand washing stations.
- The hand washing stations must be used only for the hand washing of employees.
- Routine inspection
2 infractions
- 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.
- Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
- Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
- 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.