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LA FAVORITA

356 PRESTON STREET OTTAWA ON K1S 4M7 · Food Safety

Official record from Ottawa →

Inspection summary

LA FAVORITA has been inspected 4 times by Ottawa Public Health since April 26, 2024. The most recent inspection, on October 8, 2026, recorded 7 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 3 separate inspections, most recently on October 8, 2026. For example: Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.

  • 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 3 times across 3 separate inspections, most recently on October 8, 2026. For example: Multi-service utensils shall be cleaned and sanitized after each use.

  • 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 once on October 8, 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.

  • 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 once on October 8, 2026. 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.

  • 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 once on October 8, 2026. For example: The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.

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.

4 inspections

  1. Required

    7 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.
      • 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 floor or floor coverings must be tight, smooth and non-absorbent.
      • The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
      • Failure to comply may result in legal action.
    • Multi-service utensils shall be cleaned and sanitized after each use.
      • Failure to comply may result in legal action.
    • 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.
      • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
    • 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.
      • For further information, please visit www.ottawapublichealth.ca; Search phrase: Certified Food Handler Training
      • Failure to comply may result in legal action.
    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
      • Provide racks, shelves or pallets that are designed to be readily cleanable.
      • Failure to comply may result in legal action.
    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
      • Provide hot-holding units with accurate indicating thermometers that may be easily read.
  2. Required

    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.
      • The floor or floor coverings must be tight, smooth and non-absorbent.
      • The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
    • Multi-service utensils shall be cleaned and sanitized 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.
      • Failure to comply may result in legal action.
    • 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.
      • For further information, please visit www.ottawapublichealth.ca; Search phrase: Certified Food Handler Training
      • Failure to comply may result in legal action.
    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
      • Provide racks, shelves or pallets that are designed to be readily cleanable.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
      • Failure to comply may result in legal action.
  3. Required

    2 infractions

    • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
      • Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition.
    • All food shall be protected from contamination and adulteration.
      • Store and handle ice used in the processing of food or drink in a sanitary manner.
  4. Routine inspection

    0 infractions

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