THE BAKER

3570 STRANDHERD DR OTTAWA ON K2J 5L4 · Food Safety

8 inspections

1. Routine inspectionJan 28, 2026

   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.
     • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
   • 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.
2. Routine inspectionSep 3, 2025

   0 infractions

3. Follow-up inspectionApr 10, 2025

   0 infractions

4. Routine inspectionMar 25, 2025

   3 infractions

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
   • All food shall be protected from contamination and adulteration.
   • 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.
5. Follow-up inspectionNov 21, 2024

   0 infractions

6. Routine inspectionNov 1, 2024

   2 infractions

   • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
     • Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
7. Follow-up inspectionFeb 23, 2024

   0 infractions

8. Routine inspectionFeb 6, 2024

   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 container that bears a label on which the contents of the container are clearly identified.
     • Use toxic and poisonous substances under such conditions that the substances do not contaminate food or cause a health hazard.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
   • Equipment for either manual or mechanical dishwashing available on site.