OttawaLedbury - Heron Gate - Ridgemont
1412 WALKLEY RD
Green
1 violation was found at the most recent inspection.
Source: Ottawa Public Health
May 13, 2026
This summary is AI generated and can contain mistakes.
The restaurant must prevent pests from entering and remove conditions that allow pests to live or breed in the facility.
DAIRY QUEEN is in the Ledbury - Heron Gate - Ridgemont neighbourhood. Ledbury - Heron Gate - Ridgemont, Ottawa has 60 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 60 (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.
ALTA JUBA SUPERMARKET
Ledbury - Heron Gate - Ridgemont
This restaurant has been inspected 8 times since September 20, 2024, with 8 green results, 0 yellow results, and 0 red results on record.
1 violation
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.
4 violations
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams. Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
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.
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. All the equipment, utensils and multi-service articles used in the food premise must be kept 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. Maintain records of all pest control measures that are undertaken in the premise.
No violations
1 violation
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.
2 violations
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.
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.
No violations
3 violations
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 method of hand drying that uses single-service towels or a hot air dryer.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
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.
No violations