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
| 11/22/2023 - ROUTINE INSPECTION
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5-205.15 - CORE
Violation Comments:The drain line connected to the sanitize basin no longer has an air gap.
Plumbing systems must be maintained in good repair.
To Correct: Repair drain line. Provide a 1" air gap between the end of the sanitize sink drain line and the flood rim of the receiving drain. Provide photo to kanderson@miottawa.org within 7 days as proof of correction.
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| 10/24/2022 - ROUTINE INSPECTION
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3-501.17 - PRIORITY FOUNDATION
Violation Comments:Commercially precooked sausage and egg were being held in the upright cooler without date marks showing when the food products should be discarded.
Ready-to-eat, potentially hazardous foods must be date marked for no more than 7 days (including the date the item was opened/prepared as day 1) to limit the growth of harmful bacteria such as listeria.
Corrected on site: Person in charge was in process of date marking the food items and confirmed they would re-train staff once they arrived for their shift. This is the second consecutive citation of this violation, which qualifies the establishment for a Risk Control Plan.
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4-602.12 - CORE
Violation Comments:Both microwaves had an accumulation of food residue on the interior surfaces and in the side and bottom joints.
Microwaves must be cleaned at least every 24 hours to prevent bacteria from growing.
To Correct: Deep clean microwaves. Increase frequency to at least once every 24 hours and train staff.
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| 09/23/2022 - FOLLOW-UP INSPECTION
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3-501.17 - PRIORITY FOUNDATION
Violation Comments:Commercially precooked sausage and egg was observed to be holding in a cooler without date marks showing when the food product should be discarded.
Ready-to-eat, potentially hazardous foods must be date marked for no more than 7 days (including the date the item was opened/prepared as day 1) to limit the growth of harmful bacteria such as listeria.
Corrected on site: Person in charge retrained staff and provided date marks to the food in question.
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4-201.11 - CORE
Violation Comments:The home use refrigeration in the kitchen has been proven no longer being durable and able to retain it's original service. Person in charge has ordered commercial refrigeration and shown proof of purchase and subsequent delivery is expected shortly.
Equipment must be durable for use in a commercial kitchen.
To correct: Replace home use refrigeration with the commercial approved equipment that was ordered. Correct within 7 days.
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