3691 STRANDHERD DR
Vert
1 infraction relevée lors de la dernière inspection.
Source : Ottawa Public Health
27 janvier 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les équipements et les surfaces en contact avec les aliments doivent être nettoyés et désinfectés régulièrement pour rester hygiéniques.
TIM HORTONS se trouve dans le quartier Chapman Mills. Chapman Mills, Ottawa compte 65 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 30 juin 2026, 65 (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.
SUSHI SHOP
Chapman Mills
Ce restaurant a été inspecté 9 fois depuis le 29 juillet 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.
Aucune infraction
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 floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
Aucune infraction
Aucune infraction
1 infraction
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.
2 infractions
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.
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.
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.
2 infractions
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food. Use toxic and poisonous substances under such conditions that the substances do not contaminate food or cause a health hazard.
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.