2130 ROBERTSON RD
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
April 15, 2026
GreenThis summary is AI generated and can contain mistakes.
The restaurant must have at least one staff member on duty at all times who has completed food safety training.
ASIAN FRESH MARKET is in the Bells Corners West neighbourhood. Bells Corners West, Ottawa has 40 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 40 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since January 28, 2026, with 3 green results, 0 yellow results, and 0 red results on record.
1 violation
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.
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.
MCDONALD'S
Bells Corners West
No violations
6 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 container that bears a label on which the contents of the container are clearly identified.
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Keep every sanitary facility sanitary, properly equipped and in good repair. Equip every sanitary facility with a supply of toilet paper. Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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.
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.
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.