48 NELSON ST
Vert
2 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
26 mai 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments périssables n'ont pas été conservés à des températures sûres—ils doivent être stockés à 4 °C (40 °F) ou plus froid, ou maintenus chauds à 60 °C (140 °F) ou plus chaud, et ne doivent pas rester dans la zone dangereuse entre ces températures pendant plus de deux heures.
Les équipements et les surfaces en contact avec les aliments doivent être nettoyés et désinfectés régulièrement pour rester hygiéniques.
PORTUGUESE BAKERY AND SYRIAN KITCHEN se trouve dans le quartier Lowertown. Lowertown, Ottawa compte 33 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 17 juin 2026, 33 (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.
LOWERTOWN COMMUNITY HOUSE
Lowertown
Ce restaurant a été inspecté 6 fois depuis le 14 janvier 2024, avec 6 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
2 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. Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
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.
2 infractions
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
Aucune infraction
Aucune infraction
5 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.
2 infractions
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose. Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition.
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 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.