UNICENTRE CAFETERIA

85 UNIVERSITY PRIVATE OTTAWA ON K1N 6N5 · Food Safety

11 inspections

1. Routine inspectionFeb 20, 2026

   3 infractions

   • 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.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
   • 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.
   • 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.
2. Complaint-based inspectionNov 19, 2025

   0 infractions

3. Complaint-based inspectionNov 17, 2025

   1 infraction

   • 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.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
4. Routine inspectionSep 24, 2025

   3 infractions

   • Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
     • Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.
     • Food handlers must refrain from any other conduct that could result in the contamination of food or food areas.
   • 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.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
5. Routine inspectionJan 27, 2025

   0 infractions

6. Complaint-based inspectionNov 26, 2024

   0 infractions

7. Complaint-based inspectionNov 19, 2024

   0 infractions

8. Complaint-based inspectionNov 13, 2024

   0 infractions

9. Routine inspectionNov 1, 2024

   0 infractions

10. Demand inspectionAug 30, 2024

    0 infractions

11. Routine inspectionJun 26, 2024

    0 infractions