RIVERSTONE-BRIDLEWOOD TRAILS

480 BRIGITTA ST OTTAWA ON K2S 0K7 · Food Safety

13 inspections

1. Routine inspectionJun 29, 2026

   0 infractions

2. Demand inspectionApr 17, 2026

   0 infractions

3. Follow-up inspectionFeb 2, 2026

   0 infractions

4. Routine inspectionJan 16, 2026

   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.
     • 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.
5. Follow-up inspectionSep 17, 2025

   0 infractions

6. Routine inspectionSep 17, 2025

   1 infraction

   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
7. Routine inspectionMay 12, 2025

   0 infractions

8. Routine inspectionFeb 5, 2025

   1 infraction

   • 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.
     • Keep potentially hazardous foods at an internal temperature of 60°C or higher.
9. Routine inspectionOct 24, 2024

   0 infractions

10. Routine inspectionJul 18, 2024

    0 infractions

11. Follow-up inspectionApr 25, 2024

    0 infractions

12. Routine inspectionApr 19, 2024

    5 infractions

    • 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.
    • Multi-service utensils shall be cleaned and sanitized 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.
    • Every food premise shall be provided with employee hand washing stations.
    • 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.
13. Follow-up inspectionJan 31, 2024

    0 infractions