Safety Inspections

168 SUSHI

1651 MERIVALE RD
OTTAWA, ON
K2G 3K2

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Green
Routine inspection on May 08, 2024

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

Green
Routine inspection on April 19, 2024

Corrected During Inspection

Non-critical

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.

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

Corrected During Inspection

Critical

Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.

Corrected During Inspection

Non-critical

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.

Not in Compliance

Non-critical

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.
Green
Complaint-based inspection on March 26, 2024

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

Green
Follow-up inspection on February 21, 2024

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

Green
Follow-up inspection on February 12, 2024

Not in Compliance

Non-critical

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.

Green
Routine inspection on January 29, 2024

Not in Compliance

Non-critical

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.

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

Green
Follow-up inspection on October 05, 2023

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

Green
Complaint-based inspection on September 28, 2023

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.

Green
Routine inspection on July 24, 2023

Corrected During Inspection

Non-critical

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

Corrected During Inspection

Critical

The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.

Corrected During Inspection

Non-critical

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.

Corrected During Inspection

Non-critical

Every food premise shall be provided with employee hand washing stations.

Green
Follow-up inspection on March 24, 2023

Corrected During Inspection

Non-critical

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.
Green
Complaint-based inspection on March 02, 2023

Not in Compliance

Non-critical

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.
Green
Follow-up inspection on January 27, 2023

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

Green
Routine inspection on January 11, 2023

Not in Compliance

Non-critical

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.

Corrected During Inspection

Critical

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.

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.

Green
Routine inspection on January 04, 2023

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

Green
Follow-up inspection on December 13, 2022

Corrected During Inspection

Non-critical

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.

Not in Compliance

Non-critical

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.

Corrected During Inspection

Critical

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.

Green
Follow-up inspection on December 02, 2022

Not in Compliance

Non-critical

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.

Green
Follow-up inspection on November 24, 2022

Not in Compliance

Non-critical

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.

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.

  • Protect the food premise against the entry 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.
  • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
Red
Follow-up inspection on November 22, 2022

Not in Compliance

Critical

Multi-service utensils shall be cleaned and sanitized after each use.

  • Clean and sanitize multi-service articles after each use.

Not in Compliance

Non-critical

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 floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.

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.
Red
Complaint-based inspection on November 21, 2022

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.

  • Enforcement action taken.

Not in Compliance

Non-critical

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.

Green
Complaint-based inspection on November 12, 2022

Corrected During Inspection

Non-critical

Every food premise shall be provided with employee hand washing stations.

Corrected During Inspection

Non-critical

Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.

Green
Follow-up inspection on October 03, 2022

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

Green
Routine inspection on September 26, 2022

Corrected During Inspection

Critical

Foods intended to be in a frozen state are distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state until sold or prepared for use.

  • Food intended to be frozen must be frozen until sold or prepared for use.

Not in Compliance

Non-critical

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.

Corrected During Inspection

Critical

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.

Corrected During Inspection

Non-critical

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.

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