1060 ST. LAURENT BLVD
Vert
2 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
14 janvier 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit avoir des stations de lavage des mains désignées à la disposition des employés.
L'équipement et le mobilier utilisés pour la préparation des aliments doivent être conçus et disposés de manière à pouvoir être facilement nettoyés et maintenus en bon état sanitaire.
GOLDEN BBQ GRILL se trouve dans le quartier Overbrook - McArthur. Overbrook - McArthur, Ottawa compte 182 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 2 juillet 2026, 182 (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.
BOSTON PIZZA
Overbrook - McArthur
Ce restaurant a été inspecté 11 fois depuis le 6 février 2024, avec 11 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
2 infractions
Every food premise shall be provided with employee hand washing stations.
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.
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.
4 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.
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. Keep the food premise free of conditions that lead to the harbouring of pests. Keep the food premise free of conditions that lead to the breeding of pests.
Every food premise shall be provided with employee hand washing stations.
1 infraction
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
1 infraction
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.
1 infraction
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.
Aucune infraction
5 infractions
All food shall be protected from contamination and adulteration.
Multi-service utensils shall be cleaned and sanitized after each use.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
Aucune infraction
Aucune infraction
5 infractions
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
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 equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
Every food premise shall be provided with employee hand washing stations.
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.