ZAKUSKA MARKET AND DELI

101 SCHNEIDER RD OTTAWA ON K2K 1Y3 · Food Safety

6 inspections

1. Routine inspectionFeb 13, 2026

   2 infractions

   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
   • 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.
2. Follow-up inspectionOct 10, 2025

   0 infractions

3. Routine inspectionOct 9, 2025

   1 infraction

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
4. Follow-up inspectionFeb 5, 2025

   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.
5. Routine inspectionJan 13, 2025

   4 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.
   • 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.
     • Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
     • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
   • 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.
6. Routine inspectionJun 25, 2024

   0 infractions