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THAI LANNA CUISINE

2401 BANK ST OTTAWA ON K1V 8R9 · Food Safety

12 inspections

  1. Routine inspection

    3 infractions

    • 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.
    • 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.
    • 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.
  2. Follow-up inspection

    0 infractions

  3. Routine inspection

    2 infractions

    • Sanitizer available
    • Adequate hot holding provided
  4. Routine inspection

    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.
      • Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
  5. Routine inspection

    0 infractions

  6. Routine inspection

    2 infractions

    • Sanitizer available
    • Thermometers provided
  7. Complaint-based inspection

    0 infractions

  8. 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.
    • Every food premise shall be provided with employee hand washing stations.
  9. Routine inspection

    0 infractions

  10. Routine inspection

    0 infractions

  11. Follow-up inspection

    0 infractions

  12. Routine inspection

    1 infraction

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.