2900 WOODROFFE AVE
Green
No violations were found at the most recent inspection.
Source: Ottawa Public Health
BROTHER CHIU'S CHINESE FOOD is in the Old Barrhaven East neighbourhood. Old Barrhaven East, Ottawa has 92 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 25, 2026, there are 92 (100%) that have passed their most recent inspection, with no conditional passes or 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.
MONTESSORI BY BRIGHTPATH - WOODROFFE
Old Barrhaven East
This restaurant has been inspected 10 times since February 14, 2024, with 9 green results, 1 yellow result, and 0 red results on record.
No violations
No violations
No violations
1 violation
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.
3 violations
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. 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.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
2 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat
5 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat
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.
No violations
1 violation
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.
7 violations
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. Keep potentially hazardous foods at an internal temperature of 60°C or higher.
Multi-service utensils shall be cleaned and sanitized after each use.
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat
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.
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.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose. Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean 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.
Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.