LIEUTENANT'S PUMP

361 ELGIN ST OTTAWA ON K2P 1M7 · Food Safety

15 inspections

1. Follow-up inspectionMay 8, 2026

   0 infractions

2. Routine inspectionMay 1, 2026

   3 infractions

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
   • 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.
   • 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.
3. Complaint-based inspectionJan 13, 2026

   0 infractions

4. Follow-up inspectionJan 3, 2026

   0 infractions

5. Routine inspectionJan 2, 2026

   3 infractions

   • The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
     • Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
   • Food processed in a manner that makes the food safe to eat.
     • Process all food in a manner that makes the food safe to eat
   • 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.
6. Routine inspectionSep 23, 2025

   3 infractions

   • Multi-service utensils shall be cleaned and sanitized after each use.
     • Clean and sanitize multi-service articles after each use.
   • 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 walls and ceilings of rooms and passageways must be readily cleaned and must be 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.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
7. Complaint-based inspectionAug 26, 2025

   0 infractions

8. Complaint-based inspectionMay 27, 2025

   0 infractions

9. Follow-up inspectionMay 22, 2025

   0 infractions

10. Routine inspectionMay 21, 2025

    1 infraction

    • The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
      • Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
11. Routine inspectionMar 17, 2025

    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.
12. Routine inspectionOct 24, 2024

    0 infractions

13. Routine inspectionOct 10, 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.
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
14. Routine inspectionMay 29, 2024

    0 infractions

15. Routine inspectionMar 20, 2024

    3 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.
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
    • 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.