THE CARLETON

223 ARMSTRONG ST OTTAWA ON K1Y 2W5 · Food Safety

13 inspections

1. Follow-up inspectionMar 12, 2026

   0 infractions

2. Routine inspectionMar 4, 2026

   4 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.
   • 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.
   • Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and 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 floor or floor coverings must be tight, smooth and non-absorbent.
     • 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.
3. Follow-up inspectionNov 18, 2025

   0 infractions

4. Follow-up inspectionNov 14, 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 a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
5. Routine inspectionNov 6, 2025

   3 infractions

   • 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 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.
   • 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 using a clean chlorine solution of not less than 100 parts per million.
6. Follow-up inspectionMar 12, 2025

   0 infractions

7. Routine inspectionMar 10, 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.
   • 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 using a clean chlorine solution of not less than 100 parts per million.
8. Follow-up inspectionOct 11, 2024

   0 infractions

9. Routine inspectionOct 8, 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.
     • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
   • Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
     • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
   • 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 using a clean chlorine solution of not less than 100 parts per million.
10. Follow-up inspectionMay 31, 2024

    0 infractions

11. Routine inspectionMay 28, 2024

    2 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 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.
12. Follow-up inspectionMar 26, 2024

    0 infractions

13. Routine inspectionMar 22, 2024

    3 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.
      • Keep toxic and poisonous substances in a compartment separate from food, working surface or utensil.
      • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
    • 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 using an other approved sanitizing agent used at the concentration in accordance with the manufacturer's instructions.
    • 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.
      • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.