Inspection results posted online are meant to help the public make a decision on where to eat, but here are some other things to look for that may also be useful.
The blue inspection certificate
Inspectors visit food establishments, both on a routine and complaint related basis, to ensure deficiencies are corrected in a timely manner. An inspection report is left with the owner/operator at the end of each inspection. The report, which may include deficiencies that were observed at the time of inspection, is posted on the Ottawa Public Health's (OPH's) food safety website shortly after the inspection. If you don't find the sit-down or take-out restaurant during your search, then it has not been inspected by OPH. In addition to the report, a blue inspection certificate is left with the owner and should be posted in a visible location for the public to see. If you don't see this blue certificate, try asking the operator about it.
Handwashing
Operators should be washing their hands well with soap and water for at least 15 seconds before preparing food and/or changing tasks. Gloves and sanitizers do not replace handwashing, however, may be used under varying circumstance. An example of appropriate glove use would be if a food handler has a bandaged wound on their hand, then a glove should be worn and changed regularly.
Foods are stored in a fridge or in a steam table and covered
Food items should always be stored in a cold or hot holding unit and covered to protect them from cross contamination by other foods, humans and/or insects. One of the common causes of foodborne illness is a bacteria called Clostridium perfringens. It typically grows in foods that are high in starch, or high in protein, that have not been properly refrigerated. Foods like cooked beans, meat pies, or stews to name a few. Symptoms can include profuse watery diarrhea, abdominal bloating and nausea.
Cleanliness
Does the restaurant or take out area look clean and tidy? Is the mess a "daily mess" or has the dirt been accumulating for days? What about the bathrooms, are they well kept? You could also take note of the staff themselves. They should have clean hands, be wearing clean clothing and should never be smoking while preparing your food.
Transportation
If you have ordered your meal to be delivered to your house, how did it arrive? Was the food being held nice and warm in a hot box? Was the cold food in a cooler with ice packs? If not, please consider
reporting your concerns or complaint to OPH and check out the inspection results on
OPH's food disclosure website.
Training
Don't be afraid to ask the operator if they have received any food safety training. Whether it is a culinary degree or Food Handler Certification, any accredited food handler education would be in the best interest of you and your family.
