EXPRESSO CAFE

439 PRESTON STREET OTTAWA ON K1S 4N5 · Food Safety

5 inspections

1. Follow-up inspectionMar 24, 2026

   0 infractions

2. Follow-up inspectionMar 22, 2026

   3 infractions

   • 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 clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean quaternary ammonium compound solution of not less than 200 parts per million.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean iodine solution of not less than 25 parts per million.
     • 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.
     • Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
   • A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
     • Provide your name, contact information and the location of the food premise in the notice required under the Act.
   • Equipment for either manual or mechanical dishwashing available on site.
3. Routine inspectionMar 19, 2026

   11 infractions

   • 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 clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean quaternary ammonium compound solution of not less than 200 parts per million.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean iodine solution of not less than 25 parts per million.
     • 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.
     • Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
   • Multi-service utensils shall be cleaned and sanitized after each use.
     • Clean and sanitize multi-service articles after each use.
     • Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
   • Every food premise shall be provided with employee hand washing stations.
     • Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
     • The hand washing stations must be used only for the hand washing of employees.
   • 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.
     • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
     • Keep potentially hazardous foods at an internal temperature of 60°C 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.
   • 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.
   • A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
     • Provide your name, contact information and the location of the food premise in the notice required under the Act.
   • 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.
     • Construct and arrange the the room in a manner permitting thorough cleaning.
     • Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
   • Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.
     • Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
   • Equipment for either manual or mechanical dishwashing available on site.
     • Provide mechanical equipment or equipment for washing by hand.
     • Provide a three-compartment sink or three sinks, of corrosion-resistant material of sufficient size to ensure thorough cleaning and sanitizing of utensils.
   • 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.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
4. Routine inspectionNov 26, 2025

   2 infractions

   • Every food premise shall be provided with employee hand washing stations.
     • Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
     • The hand washing stations must be used only for the hand washing of employees.
   • Equipment for either manual or mechanical dishwashing available on site.
     • Provide mechanical equipment or equipment for washing by hand.
     • Provide a three-compartment sink or three sinks, of corrosion-resistant material of sufficient size to ensure thorough cleaning and sanitizing of utensils.
     • Provide drainage racks of corrosion-resistant material when washing by hand.
5. Routine inspectionDec 18, 2024

   0 infractions