VINCI LEADERSHIP TEAM

149 KING GEORGE OTTAWA ON K1K 1V2 · Food Safety

16 inspections

1. Routine inspectionFeb 9, 2026

   4 infractions

   • 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.
     • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
     • Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
   • 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.
     • Keep the food premise free of conditions that lead to the harbouring of pests.
     • Keep the food premise free of conditions that lead to the breeding of pests.
     • Maintain records of all pest control measures that are undertaken in the premise.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
2. Follow-up inspectionNov 12, 2025

   0 infractions

3. Follow-up inspectionOct 27, 2025

   2 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.
   • Every food premise shall be provided with employee hand washing stations.
4. Routine inspectionOct 10, 2025

   2 infractions

   • Every food premise shall be provided with employee hand washing stations.
   • 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.
5. Routine inspectionMay 16, 2025

   0 infractions

6. Follow-up inspectionApr 30, 2025

   0 infractions

7. Complaint-based inspectionApr 24, 2025

   2 infractions

   • 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.
   • Every food premise shall be operated and maintained such that it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food.
     • Premises must be free from every condition that may adversely affect the sanitary operation of the premises.
8. Follow-up inspectionMar 28, 2025

   1 infraction

   • 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.
9. Demand inspectionFeb 27, 2025

   2 infractions

   • 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.
   • Every food premise shall be provided with employee hand washing stations.
10. Routine inspectionFeb 4, 2025

    1 infraction

    • 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.
11. Routine inspectionOct 3, 2024

    0 infractions

12. Routine inspectionAug 26, 2024

    0 infractions

13. Follow-up inspectionAug 6, 2024

    1 infraction

    • 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.
14. Follow-up inspectionJul 24, 2024

    1 infraction

    • 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.
15. Routine inspectionMay 23, 2024

    0 infractions

16. Routine inspectionMar 13, 2024

    1 infraction

    • 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.