The Oven Fresh

32 1300 King St E, Oshawa ON L1H 8J4 · Food Safety Inspections

13 inspections

1. Re-InspectionJul 17, 2026

   1 infraction

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
2. RoutineJul 16, 2026

   6 infractions

   • Food is prepared in a safe manner
     • * Fail to ensure food is prepared in a safe manner
     • CCP monitoring should be conducted by operator
     • Operator to ensure potentially hazardous foods are prepared in a safe manner
   • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
     • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
     • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
   • Washing hands thoroughly before and after handling food
     • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
     • Food handlers must wash hands after they are contaminated and before handling food
     • Operator to wash hands before putting on disposable gloves
   • Food protected from potential contamination and/or adulteration
     • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
   • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
     • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
     • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
   • Adequate protection against the entrance of insects, vermin, and rodents
     • * Evidence of pests observed
     • Contact licensed pest control operator for insect / rodent / pest treatment and control
3. ComplaintApr 14, 2026

   2 infractions

   • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
     • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
     • CCP monitoring should be conducted by operator
     • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
   • Food protected from potential contamination and/or adulteration
     • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
4. Re-InspectionJan 27, 2026

   1 infraction

   • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
     • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
     • CCP monitoring should be conducted by operator
     • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
5. RoutineJan 20, 2026

   3 infractions

   • Food is prepared in a safe manner
     • * Fail to ensure food is prepared in a safe manner
     • Operator to ensure potentially hazardous foods are prepared in a safe manner
     • Operator to ensure potentially hazardous foods are processed, prepared and manufactured at temperatures between 4°C (40°F) and 60°C (140°F) within 2 hours
   • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
     • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
     • CCP monitoring should be conducted by operator
     • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to adjust or repair the malfunctioning hot holding unit immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 60° C or higher.
     • Operator to maintain table covers/napkins/serviettes in clean and in good repair
6. Re-InspectionOct 29, 2025

   1 infraction

   • Washing hands thoroughly before and after handling food
     • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
     • Food handlers must wash hands after they are contaminated and before handling food
7. RoutineOct 23, 2025

   4 infractions

   • Food protected from potential contamination and/or adulteration
     • * Observed potentially hazardous food not covered to prevent contamination / adulteration
     • * Observed raw foods stored above cooked / ready-to-eat foods
     • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
     • Operator to ensure all foods are covered in storage
   • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
     • * Fail to properly store food in food grade storage bags/containers
     • Operator to ensure all food containers/coverings/wrappings are made from food-grade materials
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
   • Floors clean and in good repair
     • * Fail to ensure floor of food-handling room kept clean and in good repair
     • Operator to ensure floors are kept clean and in good repair
8. Re-InspectionJun 3, 2025

   0 infractions

9. Re-InspectionMay 23, 2025

   2 infractions

   • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
     • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
     • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to adjust or repair the malfunctioning hot holding unit immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 60° C or higher.
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
10. RoutineMay 22, 2025

    6 infractions

    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Washing hands thoroughly before and after handling food
      • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
      • Food handlers must wash hands after they are contaminated and before handling food
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • Operator to adjust or repair the malfunctioning hot holding unit immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 60° C or higher.
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Fail to use proper wash/rinse/sanitize technique
      • Operator to ensure the proper wash/rinse/sanitize dishwashing technique is applied
    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
      • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
11. Re-InspectionJan 14, 2025

    1 infraction

    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
      • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
12. RoutineJan 7, 2025

    4 infractions

    • Frozen food is kept in a frozen state until sold or prepared for use
      • * Fail to maintain frozen food in a frozen state
      • Operator to ensure foods are maintained in a frozen state
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide hot and cold water for hand washing in food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
      • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
13. RoutineOct 1, 2024

    0 infractions