1523 STITTSVILLE MAIN ST
Vert
7 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
19 juin 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les manipulateurs d'aliments doivent se laver les mains régulièrement, éviter de contaminer les aliments et ne pas travailler s'ils sont atteints de maladies infectieuses.
Les produits chimiques de nettoyage et autres substances toxiques doivent être stockés séparément des aliments dans des contenants clairement étiquetés pour éviter la contamination.
Les surfaces des équipements et installations qui entrent en contact avec les aliments doivent être nettoyées et désinfectées régulièrement pour rester hygiéniques.
Le système de ventilation du restaurant doit être correctement entretenu pour éliminer les odeurs de cuisson, les fumées et la vapeur de la cuisine.
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 avoir suffisamment de stations de lavage des mains qui sont bien entretenues, correctement approvisionnées et facilement accessibles aux travailleurs alimentaires.
Les zones de préparation des aliments doivent être conçues et organisées de manière à pouvoir être nettoyées à fond et maintenues dans un état sanitaire.
BREWS AND BLUES se trouve dans le quartier Stittsville. Stittsville, Ottawa compte 230 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 229 (100%) d'entre eux ont réussi leur dernière inspection, avec aucun réussi conditionnel et 1 (0%) fermé.
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.
RITUAL ON MAIN
Stittsville
Ce restaurant a été inspecté 6 fois depuis le 8 novembre 2024, avec 6 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
7 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 refrain from any other conduct that could result in the contamination of food or food areas.
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.
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. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
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. 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.
1 infraction
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.
2 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.
All food shall be protected from contamination and adulteration.
Aucune infraction
4 infractions
All food shall be protected from contamination and adulteration.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
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.
Aucune infraction
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.