2721 BANK ST · Hunt Club Upper -Blossom Park - Timbermill
STACKED
Hunt Club Upper -Blossom Park - Timbermill
LA CLEMENTINE SCHOOL AGE
Hunt Club Upper -Blossom Park - Timbermill
ECOLE GABRIELLE ROY
Hunt Club Upper -Blossom Park - Timbermill
SAWMILL CREEK COMMUNITY CENTRE
Hunt Club Upper -Blossom Park - Timbermill
LAHEEB ELITE
Hunt Club Upper -Blossom Park - Timbermill
ADAM'S AIRPORT INN is in the Hunt Club Upper -Blossom Park - Timbermill neighbourhood. Hunt Club Upper -Blossom Park - Timbermill, Ottawa has 28 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of April 20, 2026, there are 28 (100%) that have passed their most recent inspection, with no conditional passes or closures.
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This restaurant has been inspected 4 times since August 23, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
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.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
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.
Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.
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.