33 MONK ST
Green
No violations were found at the most recent inspection.
Source: Ottawa Public Health
AMICA THE GLEBE is in the Glebe - Dows Lake neighbourhood. Glebe - Dows Lake, Ottawa has 162 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 159 (98%) that have passed their most recent inspection, with 2 (1%) conditional and 1 (1%) closed.
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.
ROWAN
Glebe - Dows Lake
This restaurant has been inspected 11 times since January 10, 2024, with 11 green results, 0 yellow results, and 0 red results on record.
No violations
1 violation
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
2 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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 at a temperature not lower than 82°C applied for a minimum of 10 seconds.
3 violations
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. Keep toxic and poisonous substances in a compartment separate from food, working surface or utensil. Use toxic and poisonous substances under such conditions that the substances do not contaminate food or cause a health hazard. Enforcement action taken.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
1 violation
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
4 violations
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams. Equipment and utensils that come into direct contact with food must be corrosion-resistant and non-toxic. Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
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.
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize multi-service articles after each use. Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
4 violations
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. Keep toxic and poisonous substances in a compartment separate from food, working surface or utensil. Use toxic and poisonous substances under such conditions that the substances do not contaminate food or cause a health hazard.
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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may be easily read.
No violations
1 violation
Every food premise shall be provided with employee hand washing stations.
1 violation
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.
No violations
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 single-service containers and single-service articles must be kept in such a manner and place as to prevent contamination of containers or articles.
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 at a temperature not lower than 82°C applied for a minimum of 10 seconds.