2618 ST JOSEPH BLVD · Orléans Village - Chateauneuf
January 9, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant properly stored raw and ready-to-eat foods separately in the refrigerator, kept food elevated and covered, and used pest-proof containers to prevent contamination.
Foods that can spoil easily must be kept either at 4°C (40°F) or colder, or at 60°C (140°F) or hotter to prevent bacterial growth.
ASPIRING TENDER THINKERS EARLY LEARNING CENTRE is in the Orléans Village - Chateauneuf neighbourhood. Orléans Village - Chateauneuf, Ottawa has 57 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 56 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 7 times since April 3, 2025, with 6 green results, 1 yellow result, and 0 red results on record.
All food shall be protected from contamination and adulteration. In compliance. The inspector observed that raw hazardous foods stored in the refrigerators were beneath and separate from ready to eat foods at the time of the inspection. Food in storage was elevated off the ground, covered and in appropriate pest proof containers as needed at the time of the inspection
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.
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.
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 suitable for their intended purpose.
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.
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 suitable for their intended purpose.
Food liable under law to inspection in a food premise must be obtained from a source that is subject to inspection.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
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 suitable for their intended purpose.