205 DALHOUSIE ST
Vert
2 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
11 juin 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit empêcher les ravageurs d'entrer dans le bâtiment et éliminer les conditions qui permettraient aux ravageurs de vivre ou de se reproduire.
Le restaurant maintient un éclairage adéquat dans l'établissement pendant toutes les heures d'exploitation.
PILI PILI 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 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.
FOR GOD SHAKES
Byward Market
Ce restaurant a été inspecté 8 fois depuis le 9 janvier 2024, avec 8 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
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. Protect the food premise against the entry of pests.
The levels of illumination required are maintained in the food premise during all hours of operation.
5 infractions
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
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.
The levels of illumination required are maintained in the food premise during all hours of operation.
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 walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a 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.
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.
2 infractions
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.
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 suitable for their intended purpose.
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. Protect the food premise against the entry 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
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.