34 CLARENCE ST.
Green
7 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 24, 2026
GreenThis summary is AI generated and can contain mistakes.
Food storage racks, shelves, and pallets must be designed to prevent contamination and be easy to clean.
The refrigerators and warming equipment used to store foods that can spoil must have thermometers that are easy to read and show accurate temperatures.
The restaurant must sanitize utensils using either an approved chemical solution with at least 200 parts per million of quaternary ammonium at 24°C or higher for at least 45 seconds, or by using hot water for the required time and temperature.
The restaurant's mechanical dishwasher must be properly maintained to deliver a sanitizing rinse with an iodine solution containing at least 25 parts per million.
The restaurant's ventilation system must be properly maintained to remove odors, fumes, smoke, and excess heat from the kitchen.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
The restaurant must have enough hand washing stations that are well-maintained, properly supplied, and easily accessible to food workers.
ALORA is in the Byward Market neighbourhood. Byward Market, Ottawa has 272 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 270 (99%) that have passed their most recent inspection, with 2 (1%) conditional and no closures.
This restaurant has been inspected 5 times since October 23, 2024, with 5 green results, 0 yellow results, and 0 red results on record.
7 violations
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable. Provide racks, shelves or pallets designed to protect the food from contamination.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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.
BAREFAX- ADULT ENTERTAINMENT
Byward Market
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.
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 iodine solution of not less than 25 parts per million.
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.
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.
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.
2 violations
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.
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.
No violations
No violations
3 violations
The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature. Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.
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 floor or floor coverings must be tight, smooth and non-absorbent. The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.