OttawaBeacon Hill South - Cardinal Heights
1722 MONTRéAL RD
Vert
3 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. Fiez-vous toujours à l'inspection d'origine.
Le restaurant doit avoir des stations de lavage des mains désignées à la disposition des employés.
Le système de ventilation du restaurant doit être correctement entretenu pour éliminer les odeurs de cuisson, les fumées et la vapeur de la cuisine.
Le restaurant doit avoir au moins un membre du personnel ayant suivi une formation de manipulateur d'aliments présent en tout temps pendant les heures d'ouverture.
TASTE OF KONGO se trouve dans le quartier Beacon Hill South - Cardinal Heights. Beacon Hill South - Cardinal Heights, Ottawa compte 57 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 11 juin 2026, 53 (93%) 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.
Ce restaurant a été inspecté 5 fois depuis le 19 septembre 2024, avec 5 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
3 infractions
Every food premise shall be provided with employee hand washing stations.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
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.
3 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.
Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary 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. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
2 infractions
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.
Every food premise shall be provided with employee hand washing stations.
Aucune infraction
6 infractions
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
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.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may be easily read.