TADKA JUNCTION - BIRYANI BY BOX

1930 BANK ST OTTAWA ON K1V 7Z8 · Food Safety

13 inspections

Routine inspectionNov 28, 2025
1 infraction
- Every food premise shall be provided with employee hand washing stations.
Follow-up inspectionAug 6, 2025
0 infractions
Routine inspectionJul 9, 2025
2 infractions
- All food shall be protected from contamination and adulteration.
  - Protect all food from contamination and adulteration.
- 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.
Follow-up inspectionFeb 2, 2025
1 infraction
- Every food premise shall be provided with employee hand washing stations.
Follow-up inspectionJan 30, 2025
2 infractions
- Every food premise shall be provided with employee hand washing stations.
- Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
Routine inspectionJan 29, 2025
7 infractions
- Equipment for either manual or mechanical dishwashing available on site.
- 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.
- Every food premise shall be provided with employee hand washing stations.
- 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 it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food.
  - Premises must be free from every condition that may be a health hazard.
  - Enforcement action taken.
- 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.
- Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
  - Equip every sanitary facility with a constant supply of hot running water.
Follow-up inspectionDec 6, 2024
2 infractions
- Every food premise shall be provided with employee hand washing stations.
- Equipment for either manual or mechanical dishwashing available on site.
Routine inspectionNov 29, 2024
3 infractions
- All food shall be protected from contamination and adulteration.
  - Protect all food from contamination and adulteration.
- Every food premise shall be provided with employee hand washing stations.
- Equipment for either manual or mechanical dishwashing available on site.
Follow-up inspectionMay 29, 2024
0 infractions
Routine inspectionMay 23, 2024
3 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.
- 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.
  - Maintain records of all pest control measures that are undertaken in the premise.
- All food shall be protected from contamination and adulteration.
  - Protect all food from contamination and adulteration.
Follow-up inspectionFeb 21, 2024
0 infractions
Follow-up inspectionFeb 16, 2024
1 infraction
- 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.
Routine inspectionFeb 13, 2024
6 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.
  - Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
- 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.
  - All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
- 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.
- 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.