55 LODGE RD
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
June 25, 2026
This summary is AI generated and can contain mistakes.
The restaurant must protect all food from contamination and ensure it is not adulterated or altered in ways that make it unsafe or unfit to eat.
CARLETON LODGE is in the Chapman Mills neighbourhood. Chapman Mills, Ottawa has 65 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 30, 2026, there are 65 (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.
BRIERLEY'S YOUR INDEPENDANT GROCER
Riverside South - Leitrim
This restaurant has been inspected 10 times since February 15, 2024, with 10 green results, 0 yellow results, and 0 red results on record.
1 violation
All food shall be protected from contamination and adulteration.
No violations
No violations
No violations
No violations
2 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. 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.
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.
1 violation
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.
1 violation
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.
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.
2 violations
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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.