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TIA MART

3570 STRANDHERD DR OTTAWA ON K2J 5L4 · Food Safety

8 inspections

  1. Routine inspection

    0 infractions

  2. Routine inspection

    1 infraction

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Protect the food premise against the entry of pests.
  3. Routine inspection

    2 infractions

    • Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
  4. Routine inspection

    4 infractions

    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
    • Every food premise shall be provided with employee hand washing stations.
    • All food shall be protected from contamination and adulteration.
    • 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.
  5. Follow-up inspection

    2 infractions

    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
      • Provide racks, shelves or pallets designed to protect the food from contamination.
  6. Routine inspection

    5 infractions

    • Every food premise shall be provided with employee hand washing stations.
      • The hand washing stations must be used only for the hand washing of employees.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • 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 room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
    • 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.
      • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
    • Multi-service utensils shall be cleaned and sanitized after each use.
      • Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
  7. Follow-up inspection

    0 infractions

  8. Follow-up inspection

    3 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.
    • 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.
    • Multi-service utensils shall be cleaned and sanitized after each use.
      • Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.