252 BANK ST · Centretown
4 avril 2026
VertCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Les équipements de réfrigération et de maintien à chaud doivent avoir des thermomètres faciles à lire pour assurer que les aliments sont conservés à des températures sécuritaires.
Le restaurant doit maintenir ses planchers, murs, plafonds et locaux dans un état propre et hygiénique.
LA AFRICANA CUISINE se trouve dans le quartier Centretown. Centretown, Ottawa compte 506 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 5 juin 2026, 484 (96%) d'entre eux ont réussi leur dernière inspection, avec 3 (1%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 7 fois depuis le 3 février 2025, avec 7 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may be easily read.
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.
Ce dossier provient d'Ottawa Public Health pour Ottawa. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Vert signifie aucune infraction importante. Jaune signifie que des problèmes ont été constatés et doivent être corrigés. Rouge signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
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.
All food shall be protected from contamination and adulteration.
Every food premise shall be provided with employee hand washing stations.
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 walls and ceilings of rooms and passageways must be readily cleaned and must be 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. 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.
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.
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 ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
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.
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat