97 CLARENCE ST.
Vert
4 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
6 mars 2026
VertCe résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit disposer d'eau chaude et froide courante sous pression dans les zones de préparation des aliments et de nettoyage des ustensiles, ainsi que d'un espace de réfrigération adéquat.
Le restaurant doit s'assurer que tous les aliments sont protégés contre la contamination et l'altération.
Le restaurant doit être maintenu propre et en bon état pour prévenir les risques sanitaires et assurer la sécurité alimentaire.
Les étagères, rayons et palettes utilisés pour le stockage des aliments doivent être conçus pour prévenir la contamination et être faciles à nettoyer.
MASAKALI INDIAN RESTOBAR se trouve dans le quartier Byward Market. Byward Market, Ottawa compte 272 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 270 (99%) d'entre eux ont réussi leur dernière inspection, avec 2 (1%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 1 mai 2024, avec 5 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
4 infractions
Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space. Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
J'TM
Byward Market
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. Premises must be free from every condition that may be a health hazard.
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.
2 infractions
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair. All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide hot-holding units with accurate indicating thermometers that may be easily read.
2 infractions
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair. All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide hot-holding units with accurate indicating thermometers that may be easily read.
6 infractions
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.
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair. All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.
Every food premise shall be provided with employee hand washing stations.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide hot-holding units with accurate indicating thermometers that may be easily read.
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. Maintain sanitary facilities in accordance with the design, construction and installation requirements in Ontario Regulation 332/12 (Building Code).
5 infractions
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.
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize multi-service articles after each use.
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.
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.
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice. Provide your name, contact information and the location of the food premise in the notice required under the Act.