VENVI PORTOBELLO MANOR

691 VALIN ST OTTAWA ON K4A 0G3 · Food Safety

16 inspections

1. Routine inspectionJun 22, 2026

   1 infraction

   • 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.
2. Follow-up inspectionMay 1, 2026

   0 infractions

3. Complaint-based inspectionApr 23, 2026

   1 infraction

   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
4. Follow-up inspectionFeb 27, 2026

   0 infractions

5. Follow-up inspectionFeb 20, 2026

   1 infraction

   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
6. Routine inspectionJan 30, 2026

   2 infractions

   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
   • 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.
7. Routine inspectionOct 14, 2025

   0 infractions

8. Follow-up inspectionJul 16, 2025

   0 infractions

9. Routine inspectionJun 9, 2025

   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.
     • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
     • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
   • 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.
10. Follow-up inspectionMar 11, 2025

    0 infractions

11. Routine inspectionFeb 21, 2025

    2 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.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
      • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
12. Routine inspectionDec 10, 2024

    0 infractions

13. Follow-up inspectionJul 4, 2024

    0 infractions

14. Routine inspectionJun 21, 2024

    2 infractions

    • The levels of illumination required are maintained in the food premise during all hours of operation.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
15. Follow-up inspectionApr 16, 2024

    0 infractions

16. Routine inspectionApr 4, 2024

    4 infractions

    • The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
      • Protect the food premise against the entry of pests.
    • 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.
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
      • Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.