262 LEN PURCELL DR
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
January 28, 2025
GreenThis summary is AI generated and can contain mistakes.
The mechanical dishwasher must be designed and maintained to provide a sanitizing rinse using a chlorine solution of at least 100 parts per million.
CONSTANCE AND BUCKHAM'S BAY COMMUNITY CENTRE is in the Constance Bay neighbourhood. Constance Bay, Ottawa has 7 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of May 29, 2026, there are 7 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 2 times since October 21, 2024, with 2 green results, 0 yellow results, and 0 red results on record.
1 violation
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.
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 CARP CUSTOM CREAMERY TRAILOR
Constance Bay
5 violations
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. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
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. Keep the food premise free of conditions that lead to the harbouring of pests. Maintain records of all pest control measures that are undertaken in the premise.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may be easily read.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
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.