263 BANK ST
Vert
3 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
2 juillet 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les aliments doivent être traités d'une manière qui les rend sûrs à consommer.
L'équipement de préparation des aliments, les ustensiles et les articles à usage multiple doivent être en bon état, bien construits et appropriés à leur usage prévu.
Le restaurant doit avoir suffisamment de stations de lavage des mains accessibles aux employés, bien entretenues et convenablement approvisionnées en fournitures.
TIM HORTONS se trouve dans le quartier Centretown. Centretown, Ottawa compte 506 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 504 (100%) d'entre eux ont réussi leur dernière inspection, avec 2 (0%) 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.
CHEESE IT PIZZA
Centretown
Ce restaurant a été inspecté 12 fois depuis le 25 mars 2024, avec 11 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
3 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
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 suitable for their intended purpose.
Every food premise shall be provided with employee hand washing stations. Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers. The hand washing stations must be used only for the hand washing of employees.
5 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
Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases. Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas. Food handlers must refrain from any other conduct that could result in the contamination of food or food areas.
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 suitable for their intended purpose.
1 infraction
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.
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.
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
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 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.
1 infraction
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. Keep the food premise free of conditions that lead to the harbouring of pests.
1 infraction
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. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
Aucune infraction
1 infraction
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the breeding of pests.
Aucune infraction
2 infractions
All food shall be protected from contamination and adulteration.
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
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.
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 quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.