SHAWARMA SHISH
1831 ROBERTSON RD OTTAWA ON K2H 8X3 · Food Safety
3 inspections
- Follow-up inspection
0 infractions
- Routine inspection
2 infractions
- 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.
- Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
- Routine inspection
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.
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- 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.
- 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.