290 WEST HUNT CLUB RD · Hunt Club South Industrial
THE CAPTAINS BOIL is in the Hunt Club South Industrial neighbourhood. Hunt Club South Industrial, Ottawa has 75 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 7, 2026, there are 67 (89%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since June 18, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
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.
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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
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 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. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
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.