320 QUEEN ST · Centretown
July 29, 2025
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Foods that can spoil easily must be kept either at 4°C (40°F) or colder, or at 60°C (140°F) or hotter to prevent bacterial growth.
The restaurant has at least one staff member with current food handler certification on site during operating hours, as required.
THE CORNER KITCHEN is in the Centretown neighbourhood. Centretown, Ottawa has 507 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 28, 2026, there are 485 (96%) that have passed their most recent inspection, with 2 (0%) conditional and no closures.
This restaurant has been inspected 4 times since October 18, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
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.
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. In compliance. The inspector observed a valid food handlers certificate from a food handler on site during this inspection.
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.
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.
Every food premise shall be provided with employee hand washing stations.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
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.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the harbouring of pests. Keep the food premise free of conditions that lead to the breeding of pests.