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WISE TOWN CAFE

329A ELGIN ST OTTAWA ON K2P 1M5 · Food Safety

14 inspections

  1. Follow-up inspection

    0 infractions

  2. Routine inspection

    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.
    • Multi-service utensils shall be cleaned and sanitized after each use.
      • Clean and sanitize multi-service articles 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.
  3. Routine inspection

    1 infraction

    • All food shall be protected from contamination and adulteration.
  4. Complaint-based inspection

    0 infractions

  5. Routine inspection

    3 infractions

    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
      • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
      • Keep potentially hazardous foods at an internal temperature of 60°C or higher.
      • Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
    • Every food premise shall be provided with employee hand washing stations.
  6. Routine inspection

    0 infractions

  7. Routine inspection

    1 infraction

    • Every room in the food premise is kept free from live birds or animals.
      • Keep every room in the food premise free from live birds and animals.
  8. Follow-up inspection

    0 infractions

  9. Routine inspection

    2 infractions

    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
      • Provide refrigeration units with accurate indicating thermometers that may be easily read.
  10. Complaint-based inspection

    4 infractions

    • 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.
    • 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 food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
    • Food processed in a manner that makes the food safe to eat.
  11. Routine inspection

    0 infractions

  12. Complaint-based inspection

    0 infractions

  13. Follow-up inspection

    0 infractions

  14. Routine inspection

    2 infractions

    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
    • 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.