225 LAURIER AVENUE · Sandy Hill
5 juin 2026
VertCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant doit s'assurer que tous les aliments sont protégés contre la contamination et l'altération.
Le restaurant doit maintenir les salles de bains et les stations de lavage des mains propres, bien équipées et en bon état de fonctionnement conformément aux normes de santé.
Le système de ventilation du restaurant doit être correctement entretenu pour éliminer les odeurs de cuisson, les fumées et la vapeur de la cuisine.
BURGER LOVERS se trouve dans le quartier Sandy Hill. Sandy Hill, Ottawa compte 193 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 5 juin 2026, 186 (96%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce restaurant a été inspecté 10 fois depuis le 17 septembre 2024, avec 10 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
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.
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.
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.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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 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 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.
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.
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.
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.
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize multi-service articles after each use. Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
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.
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. Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds. Sanitize utensils in a clean iodine solution of not less than 25 parts per million at a temperature not lower than 24°C for at least 45 seconds. Sanitize utensils in a sanitizing agent approved for use by Health Canada, the Canadian Food Inspection Agency or the medical officer of health. Use the approved other sanitizing agent in accordance with the manufacturer's instructions.
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 compartment separate from food, working surface or utensil. Use toxic and poisonous substances under such conditions that the substances do not contaminate food or cause a health hazard.
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize multi-service articles after each use. Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
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.
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.
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.