IWACU BAR AND GRILL

77 MONTRéAL RD OTTAWA ON K1L 6E8 · Food Safety

10 inspections

1. Routine inspectionApr 1, 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.
   • 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.
   • Every food premise shall be provided with employee hand washing stations.
2. Routine inspectionDec 3, 2025

   0 infractions

3. Routine inspectionAug 14, 2025

   0 infractions

4. Follow-up inspectionMay 16, 2025

   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.
5. Routine inspectionApr 23, 2025

   3 infractions

   • 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.
     • 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.
     • Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
6. Follow-up inspectionDec 20, 2024

   0 infractions

7. Routine inspectionDec 10, 2024

   5 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.
     • 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.
   • 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.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
   • 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 corrosion-resistant and non-toxic.
     • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
   • 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.
     • Collect and remove liquid waste as often as necessary from the food premise in order to maintain it 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.
     • 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 inspectionMay 24, 2024

   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.
9. Routine inspectionMay 10, 2024

   4 infractions

   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
     • Enforcement action taken.
   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
     • Protect the food premise against the entry 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.
     • Enforcement action taken.
   • 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.
     • Enforcement action taken.
   • Every food premise shall be operated and maintained such that it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food.
     • Premises must be free from every condition that may be a health hazard.
     • Premises must be free from every condition that may adversely affect the sanitary operation of the premises.
     • Premises must be free from every condition that may adversely affect the wholesomeness of food.
     • Enforcement action taken.
10. Routine inspectionMay 1, 2024

    5 infractions

    • Every food premise shall be operated and maintained such that it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food.
      • Premises must be free from every condition that may be a health hazard.
      • Premises must be free from every condition that may adversely affect the sanitary operation of the premises.
      • Premises must be free from every condition that may adversely affect the wholesomeness of food.
      • Enforcement action taken.
    • 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.
      • Enforcement action taken.
    • 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.
    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Protect the food premise against the entry 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.
      • Enforcement action taken.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
      • Enforcement action taken.