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CORNERSTONE - 314 BOOTH STREET

314 BOOTH ST OTTAWA ON K1R 7K1 · Food Safety

Official record from Ottawa →

Inspection summary

CORNERSTONE - 314 BOOTH STREET has been inspected 14 times by Ottawa Public Health since February 27, 2024. The most recent inspection, on October 5, 2026, found no infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests and Food temperature control.

The last 3 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on May 7, 2025. 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.

  • 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 2 times across 2 separate inspections, most recently on October 3, 2025. 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.

  • 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 2 times across 2 separate inspections, most recently on September 4, 2025. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.

  • 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 September 4, 2025. 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 February 27, 2024. 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.

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.

14 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Follow-up

    1 infraction

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
  5. Required

    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.
      • 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.
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
      • Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
    • All food shall be protected from contamination and adulteration.
  6. Follow-up

    0 infractions

  7. Follow-up

    0 infractions

  8. Follow-up

    0 infractions

  9. Required

    2 infractions

    • Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
    • 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.
  10. Required

    4 infractions

    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
      • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
    • Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
    • 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.
    • All food shall be protected from contamination and adulteration.
  11. Follow-up inspection

    0 infractions

  12. Routine inspection

    2 infractions

    • Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
      • Provide refrigeration units with accurate indicating thermometers that may be easily read.
  13. Routine inspection

    1 infraction

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

    2 infractions

    • 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.
    • Every food premise shall be provided with employee hand washing stations.
      • The hand washing stations must be used only for the hand washing of employees.

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