OttawaBillings Bridge - Alta Vista
2277 RIVERSIDE DR
Green
2 violations were found at the most recent inspection.
Source: Ottawa Public Health
May 22, 2026
GreenThis summary is AI generated and can contain mistakes.
The restaurant's dishwashing machine must be properly built, designed, and maintained to ensure dishes are washed in clean hot water and receive a sanitizing rinse.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
ALLO MON COCO is in the Billings Bridge - Alta Vista neighbourhood. Billings Bridge - Alta Vista, Ottawa has 132 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 29, 2026, there are 130 (98%) that have passed their most recent inspection, with 2 (2%) conditional and no closures.
This restaurant has been inspected 4 times since March 14, 2024, with 4 green results, 0 yellow results, and 0 red results on record.
2 violations
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
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.
This record comes from Ottawa Public Health for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Green means no significant violations. Yellow means issues were found that the operator must correct. Red means the inspector ordered the premises to stop serving customers.
MADE IN JAPAN
Billings Bridge - Alta Vista
No violations
2 violations
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Use the approved other sanitizing agent in accordance with the manufacturer's instructions.
1 violation
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.