BIG DADDY'S

780 BASELINE RD OTTAWA ON K2C 0A3 · Food Safety

13 inspections

1. Routine inspectionMar 12, 2026

   3 infractions

   • 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.
   • 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.
2. Routine inspectionNov 19, 2025

   2 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.
   • 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.
3. Routine inspectionJul 23, 2025

   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. Follow-up inspectionMar 26, 2025

   0 infractions

5. Routine inspectionMar 6, 2025

   2 infractions

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
   • All food shall be protected from contamination and adulteration.
6. Routine inspectionOct 30, 2024

   0 infractions

7. Follow-up inspectionOct 15, 2024

   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.
8. Routine inspectionOct 3, 2024

   2 infractions

   • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
     • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
   • 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.
9. Follow-up inspectionJun 17, 2024

   0 infractions

10. Routine inspectionJun 12, 2024

    3 infractions

    • All food shall be protected from contamination and adulteration.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
      • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using an other approved sanitizing agent used at the concentration in accordance with the manufacturer's instructions.
    • 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.
11. Follow-up inspectionMar 14, 2024

    0 infractions

12. Follow-up inspectionFeb 21, 2024

    2 infractions

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • 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.
13. Routine inspectionFeb 14, 2024

    3 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.
    • 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.