OttawaIris - Queensway Terrance South
2557 BASELINE RD
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
June 18, 2026
GreenThis summary is AI generated and can contain mistakes.
The restaurant must maintain clean and well-functioning bathrooms and handwashing stations, and provide either paper towels or hot air dryers for drying hands.
CASSETTE is in the Iris - Queensway Terrance South neighbourhood. Iris - Queensway Terrance South, Ottawa has 43 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 2, 2026, there are 43 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since August 11, 2025, with 4 green results, 0 yellow results, and 0 red results on record.
1 violation
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Keep every sanitary facility sanitary, properly equipped and in good repair. Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.
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.
ESSO - ON THE RUN
Iris - Queensway Terrance South
1 violation
The levels of illumination required are maintained in the food premise during all hours of operation. Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
No violations
4 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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 ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Equip every sanitary facility with a constant supply of hot running water. Equip every sanitary facility with a constant supply of cold running water.