2440 BANK ST · South Keys - Greenboro West
February 20, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must ensure all food is protected from contamination and spoilage.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
The restaurant must prevent pests from entering the building and eliminate conditions where pests could live or breed.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
LA BRIOCHE PASTRY is in the South Keys - Greenboro West neighbourhood. South Keys - Greenboro West, Ottawa has 62 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 1, 2026, there are 60 (97%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since January 3, 2025, with 4 green results, 0 yellow results, and 0 red results on record.
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.
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.
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.
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 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.