866 BANK STREET · Glebe - Dows Lake
12 mars 2026
VertCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Les ustensiles utilisés à plusieurs fins doivent être nettoyés et désinfectés après chaque utilisation, et tous les autres ustensiles doivent être nettoyés et désinfectés régulièrement pour maintenir leur propreté.
Les surfaces des équipements et installations qui entrent en contact avec les aliments doivent être nettoyées et désinfectées régulièrement pour rester hygiéniques.
Le restaurant doit désinfecter correctement les ustensiles en utilisant soit une solution chimique approuvée, soit de l'eau chaude à la bonne température pendant le temps requis.
LA BRIOCHE se trouve dans le quartier Glebe - Dows Lake. Glebe - Dows Lake, Ottawa compte 161 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 5 juin 2026, 147 (91%) d'entre eux ont réussi leur dernière inspection, avec 1 (1%) en réussi conditionnel et 1 (1%) fermé.
Ce restaurant a été inspecté 9 fois depuis le 11 juillet 2024, avec 8 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
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.
Ce dossier provient d'Ottawa Public Health pour Ottawa. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Vert signifie aucune infraction importante. Jaune signifie que des problèmes ont été constatés et doivent être corrigés. Rouge signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams. Equipment and utensils that come into direct contact with food must be corrosion-resistant and non-toxic.
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. Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
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.
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams. Equipment and utensils that come into direct contact with food must be corrosion-resistant and non-toxic.
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.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
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 operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
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.