THE DOUGH BROS
250 CENTRUM BLVD OTTAWA ON K1E 3J1 · Food Safety
7 inspections
- Routine inspection
1 infraction
- 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 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.
- Routine inspection
1 infraction
- 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 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.
- Demand inspection
2 infractions
- 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.
- Premises must be free from every condition that may adversely affect the sanitary operation of the premises.
- Premises must be free from every condition that may adversely affect the wholesomeness of food.
- 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 operated and maintained such that it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food.
- Routine inspection
1 infraction
- 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 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.
- Follow-up inspection
0 infractions
- Routine inspection
3 infractions
- 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 food premise shall be provided with employee hand washing stations.
- 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.
- Routine inspection
4 infractions
- Every food premise shall be provided with employee hand washing stations.
- The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
- 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 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.