325 MARCHE WAY
Vert
8 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
25 juin 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit s'assurer que tous les aliments sont protégés contre la contamination et l'altération.
Les surfaces des équipements et installations qui entrent en contact avec les aliments doivent être nettoyées et désinfectées régulièrement pour rester hygiéniques.
Le restaurant doit avoir des stations de lavage des mains désignées à la disposition des employés.
Les planchers, murs et plafonds du restaurant doivent être maintenus propres et en bon état pour assurer l'hygiène de l'établissement, particulièrement dans les zones de préparation et de service des aliments.
Le restaurant doit maintenir un éclairage adéquat dans l'établissement pendant toutes les heures d'exploitation conformément aux normes de construction de l'Ontario.
Le lave-vaisselle du restaurant doit être correctement construit, conçu et entretenu pour assurer que la vaisselle est lavée dans de l'eau chaude propre et reçoit un rinçage de désinfection.
Les équipements de préparation des aliments, les ustensiles et les articles partagés doivent être en bon état de fonctionnement et bien entretenus.
Le restaurant doit empêcher l'entrée des nuisibles et éliminer les conditions qui permettent aux nuisibles de vivre ou de se reproduire sur les lieux.
MILESTONES se trouve dans le quartier Glebe - Dows Lake. Glebe - Dows Lake, Ottawa compte 162 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 159 (98%) d'entre eux ont réussi leur dernière inspection, avec 2 (1%) en réussi conditionnel et 1 (1%) 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.
LOCAL PUBLIC EATERY LANSDOWNE
Glebe - Dows Lake
Ce restaurant a été inspecté 9 fois depuis le 6 mai 2024, avec 9 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
8 infractions
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 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 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 levels of illumination required are maintained in the food premise during all hours of operation. Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
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.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding 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.
1 infraction
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the harbouring of pests.
4 infractions
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
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.
1 infraction
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
1 infraction
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the harbouring of pests.
1 infraction
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the harbouring of pests.
Aucune infraction
Aucune infraction
3 infractions
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the harbouring of pests.