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ZAATAR & CHEESE BAKERY

304 MCARTHUR AVE OTTAWA ON K1L 6P2 · Food Safety

6 inspections

  1. Routine inspection

    2 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.
    • 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. Follow-up inspection

    0 infractions

  3. Routine inspection

    1 infraction

    • 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.
  4. Routine 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.
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
      • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
  5. Routine inspection

    2 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.
    • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.
      • Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
  6. Routine inspection

    1 infraction

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