OttawaLedbury - Heron Gate - Ridgemont
2925 ALBION RD N
Vert
4 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
3 juin 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit se procurer ses aliments auprès de fournisseurs qui sont légalement tenus de respecter les inspections de sécurité.
Les ustensiles en contact avec les aliments doivent être désinfectés en utilisant soit une solution chimique approuvée (comme le chlore à 100 parties par million ou plus) à 24°C ou plus chaud pendant au moins 45 secondes, soit de l'eau chaude pour le temps et la température requis.
Les équipements de préparation des aliments, les ustensiles et les articles à usage partagé doivent être en bon état, bien entretenus et appropriés à leur utilisation prévue.
Les surfaces des équipements et installations qui entrent en contact avec les aliments doivent être nettoyées et désinfectées régulièrement pour rester hygiéniques.
ALTA JUBA SUPERMARKET se trouve dans le quartier Ledbury - Heron Gate - Ridgemont. Ledbury - Heron Gate - Ridgemont, Ottawa compte 60 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 60 (100%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
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.
PIZZA & SMASH BURGER
Ledbury - Heron Gate - Ridgemont
Ce restaurant a été inspecté 6 fois depuis le 5 juillet 2024, avec 6 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
4 infractions
Food liable under law to inspection in a food premise must be obtained from a source that is subject to inspection. Obtain food from a source that is subject to inspection.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
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 suitable for their intended purpose.
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.
2 infractions
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
Aucune infraction
4 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.
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Equip every sanitary facility with a supply of soap or detergent.
Every food premise shall be provided with employee hand washing stations. Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
Aucune infraction
4 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.
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.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.