1125 COLONEL BY DR.
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
March 17, 2026
This summary is AI generated and can contain mistakes.
Food workers must wash their hands regularly, avoid contaminating food, and not work while sick with an infectious disease.
ARAMARK - CHATIME - CANAL BUILDING is in the Carleton University neighbourhood. Carleton University, Ottawa has 20 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 23, 2026, there are 20 (100%) that have passed their most recent inspection, with no conditional passes or closures.
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.
This restaurant has been inspected 5 times since February 9, 2024, with 5 green results, 0 yellow results, and 0 red results on record.
1 violation
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.
No violations
No violations
1 violation
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
3 violations
Every food premise shall be provided with employee hand washing stations.
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice.
Equipment for either manual or mechanical dishwashing available on site. Provide mechanical equipment or equipment for washing by hand. Provide a three-compartment sink or three sinks, of corrosion-resistant material of sufficient size to ensure thorough cleaning and sanitizing of utensils. Provide a two compartment sink of corrosion-resistant material for the cleaning and sanitizing of utensils. Provide drainage racks of corrosion-resistant material when washing by hand.