150 KATIMAVIK RD
Vert
7 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
30 juin 2026
VertCe résumé est généré par IA et peut contenir des erreurs.
Les ustensiles qui servent à plusieurs usages doivent être nettoyés et désinfectés après chaque utilisation.
Le restaurant doit maintenir des conditions propres et des pratiques appropriées de manipulation des aliments pour prévenir les risques sanitaires et assurer la sécurité alimentaire.
Les produits chimiques de nettoyage et d'entretien doivent être stockés séparément des aliments dans des contenants clairement étiquetés pour éviter la contamination.
Les aliments doivent être protégés de la contamination et manipulés de manière sécuritaire, y compris la glace utilisée dans la préparation des aliments ou des boissons.
Le restaurant doit avoir au moins un membre du personnel ayant suivi une formation de manipulateur d'aliments présent en tout temps pendant les heures d'ouverture.
Le restaurant doit maintenir toutes les zones de préparation des aliments, les planchers, les murs et les plafonds propres et en bon état pour prévenir la contamination des aliments.
Les meubles, équipements et appareils de la cuisine du restaurant doivent être conçus et arrangés pour permettre un nettoyage complet et maintenir des conditions sanitaires.
ART HAVEN KANATA se trouve dans le quartier Katimavik - Hazeldean. Katimavik - Hazeldean, Ottawa compte 90 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 90 (100%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 31 janvier 2024, avec 5 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
7 infractions
Multi-service utensils shall be cleaned and sanitized after each use.
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.
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.
LE PETIT PARIS
Katimavik - Hazeldean
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.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration. Store and handle ice used in the processing of food or drink in a sanitary manner.
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.
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. 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.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the the room in a manner permitting thorough cleaning. Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
1 infraction
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.
2 infractions
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.
Every food premise shall be provided with employee hand washing stations.
6 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. Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
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.
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 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 method of hand drying that uses single-service towels or a hot air dryer.
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.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
Aucune infraction