THE LUNCH LADY

220 TERENCE MATTHEWS CRESENT OTTAWA ON K2M 0E2 · Food Safety

9 inspections

1. Routine inspectionFeb 10, 2026

   1 infraction

   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
2. Routine inspectionOct 27, 2025

   3 infractions

   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
     • Provide racks, shelves or pallets designed to protect the food from contamination.
   • 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.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
3. Follow-up inspectionAug 6, 2025

   0 infractions

4. Routine inspectionAug 1, 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. Follow-up inspectionMar 10, 2025

   0 infractions

6. Routine inspectionMar 4, 2025

   1 infraction

   • 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.
7. Follow-up inspectionNov 15, 2024

   0 infractions

8. Routine inspectionNov 14, 2024

   2 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.
   • 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.
9. Routine inspectionJun 26, 2024

   2 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.