196 JEANNE MANCE · Vanier South
20 février 2026
RéussiCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le système de ventilation du restaurant n'a pas été correctement entretenu pour éliminer les odeurs de cuisson, les vapeurs, la fumée et la chaleur excessive de la cuisine.
Les réfrigérateurs et équipements de maintien à chaud utilisés pour stocker les aliments périssables doivent avoir des thermomètres faciles à lire et affichant des températures précises.
Le restaurant doit maintenir ses planchers, murs, plafonds et toutes les zones de préparation des aliments propres et hygiéniques pour prévenir la contamination alimentaire.
Le restaurant doit collecter et éliminer régulièrement les ordures, les déchets et les eaux usées afin de maintenir les locaux propres et hygiéniques.
THE LIVING STONES COMMUNITY CENTER INC. se trouve dans le quartier Vanier South. Vanier South, Ottawa compte 59 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 7 mai 2026, 57 (97%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 5 juillet 2024, avec 6 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
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 excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
Ce dossier provient de l'unité locale de santé publique 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.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
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.
Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition. Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition. Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
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.
Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition. Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition. Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
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.
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.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable. Provide racks, shelves or pallets designed to protect the food from contamination.
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 food premise shall be provided with employee hand washing stations.