Safety Inspections

73 NORTH

73 SPARKS ST
OTTAWA, ON
K1P 5A5

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Green
Routine inspection on August 29, 2018

Not in Compliance

Critical

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

Green
Routine inspection on August 14, 2018

Not in Compliance

Non-critical

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

Not in Compliance

Critical

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.

Not in Compliance

Critical

Every food premise shall be provided with hot and cold running water under pressure, employee hand washing stations and adequate refrigerated space.

  • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
  • The hand washing stations must be used only for the hand washing of employees.

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that no room is used for sleeping purposes, the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

Not in Compliance

Critical

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

Not in Compliance

Critical

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.

Not in Compliance

Non-critical

Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.

Not in Compliance

Non-critical

Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.

  • Provide a mechanical dishwasher constructed, designed and maintained to provide clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C.
  • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
Green
Routine inspection on July 26, 2018

Not in Compliance

Critical

Every food premise shall be provided with hot and cold running water under pressure, employee hand washing stations and adequate refrigerated space.

  • Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that no room is used for sleeping purposes, the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

Green
Follow-up inspection on July 24, 2018

Not in Compliance

Critical

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

Not in Compliance

Non-critical

Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.

Not in Compliance

Non-critical

Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.

  • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.

Not in Compliance

Critical

Every food premise shall be provided with hot and cold running water under pressure, employee hand washing stations and adequate refrigerated space.

Not in Compliance

Non-critical

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.

Not in Compliance

Critical

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.

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that no room is used for sleeping purposes, the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

Not in Compliance

Non-critical

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.

Not in Compliance

Critical

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.

Not in Compliance

Non-critical

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

  • Keep the food premise free of conditions that lead to the harbouring of pests.
  • Keep the food premise free of conditions that lead to the breeding of pests.
  • Maintain records of all pest control measures that are undertaken in the premise.

Not in Compliance

Critical

All food shall be protected from contamination and adulteration.

Green
Follow-up inspection on May 14, 2018

This premises was found to be in compliance with the Health Protection and Promotion Act R.S.O. 1990.

Green
Routine inspection on May 07, 2018

Corrected During Inspection

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

  • The surface of equipment that comes in contact with food are washed and sanitized as often as it necessary to maintain in a sanitary condition [sec.59(g)]

Not in Compliance

Critical

Every food premise shall be provided with:

  • A separate hand washing basin in a location convenient for employees in each processing, preparation and manufacturing area, together with supplies of hot and cold water, soap or detergent in a dispenser [sec.20(1)(c)]
  • Ensure hand wash basin is used only for hand washing [sec. 20(2)]

Not in Compliance

Critical

All food shall be protected from contamination and adulteration [Sec. 26]

Not in Compliance

Non-critical

Where a utensil is so large as to preclude washing and sanitizing by means of sinks or other machines, it shall be washed or scrubbed with a detergent solution, rinsed with clean water and, [Sec.82]

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

  • The floor or floor coverings are tight, smooth and non-absorbent [sec.11(d)]
  • The floors, walls and ceilings of every room where food is manufactured, handled, displayed, prepared, processed, served or stored, sold or offered for sale are kept clean and in good repair [sec.59(h)]

Not in Compliance

Non-critical

A test reagent for determining the concentration of sanitizer and an accurate thermometer to determine the temperature of the sanitizing solution shall be readily available where the sanitizing takes place [Sec. 75(2)]

Not in Compliance

Non-critical

Mechanical equipment shall be, so constructed, designed and maintained that, [Sec. 77(a)]

Not in Compliance

Critical

Every operator or employee who handles or comes in contact with food or with any utensil used in the manufacture, storage, display, sale or offering for sale, preparation, processing or service of food shall,[Sec.65(1)]

Green
Routine inspection on August 15, 2017

This premises was found to be in compliance with the Health Protection and Promotion Act R.S.O. 1990.

Green
Routine inspection on March 20, 2017

This premises was found to be in compliance with the Health Protection and Promotion Act R.S.O. 1990.

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