250 CITY CENTRE AVE
Green
5 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 23, 2026
This summary is AI generated and can contain mistakes.
The restaurant must ensure all food is protected from contamination and spoilage.
Foods that can spoil quickly were not kept at safe temperatures—they need to be kept at 4°C (40°F) or colder, or 60°C (140°F) or hotter. The restaurant must maintain proper temperatures for these foods at all times.
The mechanical dishwasher must be designed and maintained to provide a sanitizing rinse using a chlorine solution of at least 100 parts per million.
The restaurant must have designated handwashing stations available for employees to use.
The restaurant must maintain its ventilation system to properly remove odors, fumes, vapors, smoke, and excess heat from the kitchen.
BEYOND THE PALE is in the West Centretown neighbourhood. West Centretown, Ottawa has 213 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 211 (99%) that have passed their most recent inspection, with 2 (1%) conditional and no 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.
KLIMAT INC 2.0
West Centretown
This restaurant has been inspected 9 times since March 19, 2024, with 9 green results, 0 yellow results, and 0 red results on record.
5 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
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 using a clean chlorine solution of not less than 100 parts per million.
Every food premise shall be provided with employee hand washing stations.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
No violations
No violations
No violations
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.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry of pests.
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 using a clean chlorine solution of not less than 100 parts per million.
1 violation
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry of pests.
No violations
1 violation
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
2 violations
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.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.