LOBLAWS

100 MCARTHUR AVENUE OTTAWA ON K1L 8H5 · Food Safety

11 inspections

1. Complaint-based inspectionJun 11, 2026

   0 infractions

2. Routine inspectionFeb 2, 2026

   2 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 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.
     • 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.
3. Complaint-based inspectionJan 20, 2026

   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.
     • 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.
4. Follow-up inspectionDec 17, 2025

   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.
     • Protect the food premise against the entry of pests.
5. Follow-up inspectionDec 1, 2025

   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.
     • Protect the food premise against the entry of pests.
6. Complaint-based inspectionNov 24, 2025

   2 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.
     • Protect the food premise against the entry of pests.
   • 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.
7. Routine inspectionMar 11, 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.
   • 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.
     • 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.
     • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
     • 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.
8. Complaint-based inspectionJan 28, 2025

   1 infraction

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
9. Complaint-based inspectionAug 6, 2024

   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 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.
10. Follow-up inspectionJun 14, 2024

    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 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.
11. Routine inspectionApr 12, 2024

    4 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 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.
    • 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.
    • The levels of illumination required are maintained in the food premise during all hours of operation.
      • Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.