Safety Inspections

168 SUSHI

1651 MERIVALE RD
OTTAWA, ON
K2G 3K2

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Green
Routine inspection on October 05, 2021

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.

  • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
Green
Routine inspection on June 25, 2021

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

Green
Follow-up inspection on October 07, 2020

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

Green
Routine inspection on October 02, 2020

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 August 13, 2020

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

Green
Routine inspection on January 13, 2020

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

Green
Complaint-based inspection on January 09, 2020

Not in Compliance

Non-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.

Corrected During Inspection

Critical

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.

  • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
Green
Complaint-based inspection on December 02, 2019

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

Green
Routine inspection on November 28, 2019

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

Green
Routine inspection on July 17, 2019

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

Green
Routine inspection on March 28, 2019

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.

  • Food handlers must refrain from any other conduct that could result in the contamination of food or food areas.

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