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ATOMIC ROOSTER

303 BANK ST OTTAWA ON K2P 1X7 · Food Safety

Official record from Ottawa →

Inspection summary

ATOMIC ROOSTER has been inspected 15 times by Ottawa Public Health since January 24, 2024. The most recent inspection, on October 14, 2026, recorded 3 infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 14 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 4 separate inspections, most recently on July 6, 2026. For example: Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on January 20, 2026. For example: The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on October 14, 2026. For example: All food shall be protected from contamination and adulteration.

  • 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 June 29, 2026. For example: Equipment for either manual or mechanical dishwashing available on site.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 16 times across 8 separate inspections, most recently on October 14, 2026. For example: The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.

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.

15 inspections

  1. Required

    3 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
    • All food shall be protected from contamination and adulteration.
  2. Follow-up

    0 infractions

  3. Follow-up

    1 infraction

    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
  4. Required

    3 infractions

    • 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.
    • Equipment for either manual or mechanical dishwashing available on site.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
  5. Follow-up

    1 infraction

    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
  6. Required

    5 infractions

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
      • 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.
    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
    • All food shall be protected from contamination and adulteration.
  7. Follow-up

    1 infraction

    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
      • Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
  8. Follow-up

    4 infractions

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
  9. Follow-up

    4 infractions

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Keep the food premise free of conditions that lead to the harbouring of pests.
      • Maintain records of all pest control measures that are undertaken in the premise.
      • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
      • Maintain the ventilation system in a manner that it eliminates excessive heat.
      • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
    • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
      • 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.
    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
  10. Required

    5 infractions

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Keep the food premise free of conditions that lead to the harbouring of pests.
      • Keep the food premise free of conditions that lead to the breeding of pests.
      • Maintain records of all pest control measures that are undertaken in the premise.
      • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
      • Maintain the ventilation system in a manner that it eliminates excessive heat.
      • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
    • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
      • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
      • 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.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
      • Sanitize utensils in a clean iodine solution of not less than 25 parts per million at a temperature not lower than 24°C for at least 45 seconds.
    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
  11. Follow-up inspection

    0 infractions

  12. Follow-up inspection

    2 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
  13. Routine inspection

    4 infractions

    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
    • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
  14. Follow-up inspection

    0 infractions

  15. Complaint-based inspection

    1 infraction

    • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

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