1523 STITTSVILLE MAIN ST
Green
7 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 19, 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 infectious diseases.
Cleaning chemicals and other toxic substances must be stored separately from food in clearly labeled containers to prevent contamination.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
The restaurant's ventilation system must be properly maintained to remove cooking odors, fumes, vapors, and smoke from the kitchen.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
The restaurant must have enough hand washing stations that are well-maintained, properly supplied, and easily accessible to food workers.
Food preparation areas must be designed and arranged so that they can be thoroughly cleaned and kept sanitary.
BREWS AND BLUES is in the Stittsville neighbourhood. Stittsville, Ottawa has 230 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 229 (100%) that have passed their most recent inspection, with no conditional passes and 1 (0%) closed.
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.
RITUAL ON MAIN
Stittsville
This restaurant has been inspected 6 times since November 8, 2024, with 6 green results, 0 yellow results, and 0 red results on record.
7 violations
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. Food handlers must refrain from any other conduct that could result in the contamination of food or food areas.
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.
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. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
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.
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.
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.
1 violation
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.
2 violations
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.
All food shall be protected from contamination and adulteration.
No violations
4 violations
All food shall be protected from contamination and adulteration.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
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.
No violations
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.