Ottawans love to eat out, especially because there is such a wide range of restaurants to choose from in the city. We're fortunate to be able to have such good local restaurants to dine at. Ottawa's city health inspectors regularly check in on the restaurants in the city, and some have recently had health infractions

READ ALSO: These Restaurants Have Recently Been Charged With Health Infractions By The City Of Toronto

The Ottawa Public Health Inspectors regularly inspects food-related establishments throughout the city to ensure that they are adhering to food health safety. 

"Public health inspectors monitor all aspects of food operation to confirm that businesses are complying with provincial regulations," says the Ottawa Public Health Inspectors on their website. "Violations are categorized as critical infractions and non-critical infractions". 

Please keep in mind that restaurants who have been given an infraction are given an opportunity to promptly resolve the issue. Ottawa Public Health Inspectors will give a restaurant an infraction if there is an issue during inspection.

READ ALSO: A Huge Grilled Cheese Festival Is Coming To Ottawa This Spring

"Critical infractions that pose an immediate risk of foodborne illness must be corrected immediately. For non-critical infractions, the timing of the follow-up inspection is at the discretion of the public health inspector," reads their official website

Local businesses are super important to Ottawa and other Canadian cities and we are so thankful to have so many valuable local restaurants in the city. There's no need to be scared if a restaurant you normally go to or somewhere you've been wanting to try out is listed below because they have typically fix the issue and pass the inspection later. 

Here are some of the Ottawa restaurants that recently had health infractions since December 2018. They were listed on the Ottawa Public Health Inspector's website

1 for 1 Pizza

Where: 1741 St. Laurent Boulevard

When: January 7, 2019

Why: 

  • Operator must provide hot-holding units with accurate indicating thermometers that may be easily read
  • Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours
  • Operator must protect all food from contamination and adulteration

4ever1 Pizza

Where: 2916 Carling Avenue

When: February 11, 2019 

Why: 

  • Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training
  • Operator must clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions
  • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair
  • Operator must keep every sanitary facility sanitary, properly equipped and in good repair
  • Operator must 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.

Aiyara Thai Cuisine

Where: 1590 Walkley Road

When: December 18, 2018

Why: 

  • Operator must protect all food from contamination and adulteration
  • The walls and ceilings of rooms and passageways must be readily cleaned and must be 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

Al Amir Grocery & Meat Shop

Where: 1596 Walkley Road

When: December 12, 2018

Why: 

  • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
  • Every food premise shall be provided with hot and cold running water under pressure, employee hand washing stations and adequate refrigerated space. 

1000 Sushi Islands

Where: 129 Riocan Avenue

When: January 29, 2019

Why: 

  • Operator must maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in good repair.
  • All food shall be protected from contamination and adulteration.
  • Operator must construct and arrange the room in a manner permitting thorough cleaning.
 

3 Brothers Sharma & Poutine

Where: 124 Osgoode Street

When: February 1, 2019

Why: 

  • All equipment, utensils and multi-service articles that are used for food preparation in the food premise were not of sound and tight construction, in good repair and suitable for their intended use.
  • Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.

7 Stars Sharma

Where: 4055 Carling Avenue

When: February 7, 2019

Why: 

  • Not in compliance with: 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. 
  • Operator must protect all food from contamination and adulteration.
  • Operator must provide hot-holding units with accurate indicating thermometers that may be easily read.

Aahar - The Taste Of India

Where: 727 Churchill Avenue

When: January 3, 2019

Why: 

  • Not in compliance with: 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.
  • Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.

Abbeyfield House

Where: 425 Parkdale Avenue

When: December 14, 2018

Why: 

  • Did not comply with: Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
  • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.

Adult High School

Where: 300 Rochester Street

When: January 17, 2019

Why: 

  • Not in compliance with: the equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
  • Not in compliance with: 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.

Aiyara Thai Cuisine

Where: 1590 Walkley Road

When: December 18, 2018

Why: 

  • Operator must protect all food from contamination and adulteration.
  • The walls and ceilings of rooms and passageways must be readily cleaned and must be 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.

Alhuda Restaurant

Where: 1644 Bank Street

When: January 9, 2019

Why: 

  • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
  • Not in compliance with: 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.
  • 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 with: The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.

Al Mirage Cafe

Where: 111 Mann Avenue

When: December 14, 2018

Why: 

  • Not in compliance with: the equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
  • Not in compliance with: Every food premise shall be provided with hot and cold running water under pressure, employee hand washing stations and adequate refrigerated space.
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