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ST VINCENT HOSPITAL

60 CAMBRIDGE ST N OTTAWA ON K1R 7A5 · Food Safety

13 inspections

  1. Routine inspection

    0 infractions

  2. Routine inspection

    0 infractions

  3. Routine inspection

    0 infractions

  4. Follow-up inspection

    0 infractions

  5. Routine inspection

    3 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.
    • 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 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.
  6. Demand inspection

    0 infractions

  7. Demand inspection

    0 infractions

  8. Follow-up inspection

    0 infractions

  9. Routine inspection

    2 infractions

    • 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.
    • 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.
      • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean quaternary ammonium compound solution of not less than 200 parts per million.
  10. Routine inspection

    2 infractions

    • All food shall be protected from contamination and adulteration.
    • 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.
  11. Routine inspection

    1 infraction

    • 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.
  12. Follow-up inspection

    0 infractions

  13. Routine inspection

    0 infractions