OttawaEmerald Woods - Sawmill Creek
2446 BANK ST
Vert
1 infraction relevée lors de la dernière inspection.
Source : Ottawa Public Health
22 mai 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit protéger tous les aliments contre la contamination et s'assurer qu'ils ne sont pas altérés ou modifiés de manière à les rendre dangereux ou impropres à la consommation.
MOE'S BBQ se trouve dans le quartier Emerald Woods - Sawmill Creek. Emerald Woods - Sawmill Creek, Ottawa compte 23 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 30 juin 2026, 23 (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.
GABRIEL PIZZA
Emerald Woods - Sawmill Creek
Ce restaurant a été inspecté 13 fois depuis le 9 février 2024, avec 13 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
1 infraction
All food shall be protected from contamination and adulteration.
Aucune infraction
6 infractions
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.
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.
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 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.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
Aucune infraction
Aucune infraction
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. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
2 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. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
Aucune infraction
Aucune infraction
2 infractions
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
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
1 infraction
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
3 infractions
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
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.
Every food premise shall be provided with employee hand washing stations.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.