1440 BANK ST · Billings Bridge - Alta Vista
26 janvier 2026
VertAucune infraction trouvée
SECOND CUP se trouve dans le quartier Billings Bridge - Alta Vista. Billings Bridge - Alta Vista, Ottawa compte 131 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 4 juin 2026, 124 (95%) d'entre eux ont réussi leur dernière inspection, avec 2 (2%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 7 fois depuis le 12 septembre 2024, avec 7 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
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.
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.
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.
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.
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.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the room in a manner to permit maintaining the room or place in a clean and 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.