ST. MARTHA'S BRASSERIE D'ORLEANS

3095 ST. JOSEPH BOULEVARD OTTAWA ON K1E 3W6 · Food Safety

6 inspections

1. Routine inspectionApr 22, 2026

   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.
     • Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
2. Routine inspectionSep 16, 2025

   3 infractions

   • 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 a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
     • Maintain the ventilation system in a manner that it eliminates excessive heat.
     • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
   • 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.
3. Routine inspectionMay 1, 2025

   3 infractions

   • 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 a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
   • 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.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
     • Maintain the ventilation system in a manner that it eliminates excessive heat.
     • Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
4. Follow-up inspectionNov 5, 2024

   0 infractions

5. Routine inspectionOct 7, 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.
   • Every food premise shall be provided with employee hand washing stations.
   • Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
     • Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
6. Routine inspectionJun 26, 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.
   • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
   • All food shall be protected from contamination and adulteration.