ALL OUT BURGER

Inspection summary

ALL OUT BURGER has been inspected 2 times by Ottawa Public Health since July 21, 2026. The most recent inspection, on July 23, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Chemicals and toxic substances.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Handwashing and staff hygieneHigher risk

  Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

  Recorded once on July 21, 2026. For example: Every food premise shall be provided with employee hand washing stations.

• Cleaning and sanitizingHigher risk

  Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

  Recorded once on July 21, 2026. For example: 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.

• Chemicals and toxic substancesHigher risk

  Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

  Recorded once on July 21, 2026. For example: 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.

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded once on July 21, 2026. For example: The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.

• Food safety training and certificationLower risk

  Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

  Recorded once on July 21, 2026. For example: 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.

About this data

These results come from Ottawa Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

• View the official Ottawa Public Health disclosure site
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