OttawaGlen Cairn - Kanata South Business Park
300 EAGLESON RD
Vert
1 infraction relevée lors de la dernière inspection.
Source : Ottawa Public Health
23 avril 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les surfaces des équipements et installations qui entrent en contact avec les aliments doivent être nettoyées et désinfectées régulièrement pour rester hygiéniques.
T&T SUPERMARKET se trouve dans le quartier Glen Cairn - Kanata South Business Park. Glen Cairn - Kanata South Business Park, Ottawa compte 95 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 29 juin 2026, 94 (99%) d'entre eux ont réussi leur dernière inspection, avec aucun 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.
DAIRY QUEEN
Katimavik - Hazeldean
Ce restaurant a été inspecté 9 fois depuis le 17 octobre 2024, avec 9 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
1 infraction
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.
3 infractions
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 operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
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 of sound and tight construction. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
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.
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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
Aucune infraction
4 infractions
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat
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. Keep potentially hazardous foods at an internal temperature of 60°C or higher.
The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature. Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower. Provide equipment used for hot-holding that is sufficiently sized to store any potentially hazardous food and maintain it at 60°C or higher.
Aucune infraction
Aucune infraction
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide hot-holding units with accurate indicating thermometers that may be easily read.