MOE'S BBQ

2446 BANK ST OTTAWA ON K1V 1A4 · Food Safety

13 inspections

1. Routine inspectionMay 22, 2026

   1 infraction

   • All food shall be protected from contamination and adulteration.
2. Follow-up inspectionApr 13, 2026

   0 infractions

3. Routine inspectionApr 8, 2026

   6 infractions

   • 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.
   • 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 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.
   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
   • 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.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
4. Routine inspectionOct 31, 2025

   0 infractions

5. Routine inspectionJul 14, 2025

   0 infractions

6. Follow-up inspectionFeb 24, 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.
7. Routine inspectionFeb 11, 2025

   2 infractions

   • 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.
   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
8. Complaint-based inspectionOct 3, 2024

   0 infractions

9. Follow-up inspectionJul 31, 2024

   0 infractions

10. Routine inspectionJul 29, 2024

    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.
    • 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.
11. Follow-up inspectionJun 3, 2024

    0 infractions

12. Follow-up inspectionFeb 26, 2024

    1 infraction

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
      • Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
13. Routine inspectionFeb 9, 2024

    3 infractions

    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
    • 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.
    • Every food premise shall be provided with employee hand washing stations.