Skip to content
Loading map…

TERIYAKI EXPERIENCE

8555 CAMPEAU DR OTTAWA ON K2T 1B7 · Food Safety

5 inspections

  1. Routine inspection

    0 infractions

  2. Routine inspection

    3 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 compartment separate from food, working surface or utensil.
      • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
    • 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.
  3. Routine inspection

    1 infraction

    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
  4. Follow-up inspection

    0 infractions

  5. Routine inspection

    4 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 provided with employee hand washing stations.
      • Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
      • Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.
      • Food handlers must refrain from any other conduct that could result in the contamination of food or food areas.