Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 01/03/2024 - ROUTINE INSPECTION
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6-501.12 - CORE
Violation Comments:Several ceiling vents had an accumulation of dust on them.
Physical facilities, such as ceilings, must be cleaned as often as necessary to keep them clean. This helps prevent dust from becoming a source of contamination.
To Correct: Clean ceiling vents and increase frequency of cleaning.
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5-501.112 - CORE
Violation Comments:The left dumpster no longer has lids due to a fire that occurred months prior to the inspection.
Refuse receptacles must be covered and rodent resistant to prevent rodent harborage and contamination issues.
To Correct: Install lids on dumpster.
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4-603.12 - CORE
Violation Comments:One of the food service employees preparing an espresso beverage was observed wiping the top of the portafilter on their apron to remove residue. This was a nonfood-contact surface. Usual procedure involves tapping the portafilter on a dedicated surface to remove residue.
Food debris on equipment must be scrapped over a waste disposal unit or garbage receptacle. Using an apron to clean equipment not only contaminates the apron, but also has the potential to contaminate the equipment if the apron was previously soiled.
Corrected Onsite: The employee was educated by the inspector and discontinued use of improper procedure. Manager confirmed proper cleaning procedures for this equipment would be implemented in training plan moving forward.
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2-301.14 - PRIORITY
Violation Comments:A food service employee was observed pressing garbage down with their hands before returning to prepare a beverage.
Employees must wash hands at the correct time during food preparation to prevent the spread of pathogens that can lead to foodborne illness.
Corrected Onsite: The person in charge was educated by the inspector and properly washed their hands before returning to prepare a beverage.
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3-304.14 - CORE
Violation Comments:The wiping cloth used to clean the steam wands was not being held in sanitizer solution during the time of the inspection.
Wiping cloths used to clean surfaces or equipment must be held in sanitizer solution while not in use. The sanitizer kills harmful bacteria that would otherwise grow on the cloth.
Corrected Onsite: The food service employee filled the dedicated container, submerging the cloth, with quaternary ammonium sanitizer solution that measured approximately 200 ppm.
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| 07/07/2023 - PROOF OF CORRECTION
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| 06/28/2023 - ROUTINE INSPECTION
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4-601.11 - CORE
Violation Comments:The bottom shelf of the milk cooler at the front counter and the cooler across from the 3-compartment sink had a buildup of debris/residue.
All equipment must be maintained clean to prevent the attraction of pests and the contamination of food or equipment.
To Correct: Clean the coolers. Clean equipment at a frequency that prevents the accumulation of debris.
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:A food handler was observed dumping remaining drinks from a blender into the handwashing sink at the front counter. Additionally, the handwashing sink barrier was used to hang blenders.
All handwashing sinks must only be used for handwashing to ensure they are maintained clean and do not contaminate hands or equipment.
To Correct: Only use this sink for handwashing. Hang a sign by the sink informing staff that the sink must only be used for handwashing. For immediate correction, PIC and staff were educated and the sink was used properly for the remainder of the inspection.
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| 12/12/2022 - ROUTINE INSPECTION
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:An employee was observed rinsing a blender in the handwashing sink.
Handwashing sinks must be designated and used only for handwashing to prevent contamination and to ensure it is available for handwashing at all times. Proper handwashing is one of the leading ways to limit the spread of foodborne illenss.
Corrected on Site: Educated the employees. Staff properly used only the dump sink for the remainder of the inspection.
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6-303.11 - CORE
Violation Comments:Approximately 8 lights are burnt out in the drink preparation area, making the area dimly lit.
All areas of a facility must have sufficient lighting to ensure surfaces can be seen well enough to clean sufficiently.
To Correct: Replace the light bulbs.
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6-501.12 - CORE
Violation Comments:There is a significant buildup of dust on the ceiling above the front counter.
All areas of a facility must be maintained clean to prevent the accidental contamination of food or equipment.
To Correct: Clean this area. Ensure the physical facilities are cleaned as often as necessary to prevent accumulation of dust or debris.
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| 07/14/2022 - PROOF OF CORRECTION
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| 06/29/2022 - ROUTINE INSPECTION
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6-301.12 - PRIORITY FOUNDATION
Violation Comments:The automatic paper towel dispenser by the 3-compartment sink is not dispensing paper towels.
All equipment must be maintained in good repair to ensure it functions as intended. Paper towels are needed to ensure clean hands can be properly dried.
To Correct: Repair the paper towel dispenser. For temporary correction, the staff is using paper towel from the nearby hand sink.
For proof of correction, send a video of the dispenser properly dispensing paper towel to rfolkert@miottawa.org
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6-501.11 - CORE
Violation Comments:The walls are in poor repair in several areas:
1. There are chips in the paint near the 3-compartment sink.
2. The wallpaper is tearing away from the wall near the doorway between the drink preparation and drive through areas.
3. The paint behind the soap dispenser has torn away exposing a surface that is not smooth and easily cleanable.
All areas of a facility must be maintained smooth and in good repair so it is easily cleanable.
To Correct: Repair/repaint the areas of the wall that are not smooth and easily cleanable.
This violation has been cited at two consecutive routine inspections.
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4-501.11 - CORE
Violation Comments:Multiple shelves in the drink preparation area have sections that are peeling and/or torn, exposing surfaces that are not smooth and easily cleanable.
All equipment must be maintained in good repair to ensure it functions as intended and is smooth and easily cleanable.
To Correct: Repair the shelves.
This violation has been cited at three consecutive routine inspections.
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