425 MCARTHUR AVE · Vanier South
February 5, 2026
PassThe restaurant must have equipment available for washing dishes either by hand or by machine.
ARTA CAFE is in the Vanier South neighbourhood. Vanier South, Ottawa has 59 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 7, 2026, there are 56 (95%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since October 24, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Equipment for either manual or mechanical dishwashing available on site.
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.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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.
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 floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
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.
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.