247 ELGIN ST
Vert
2 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
3 février 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les planchers, murs et plafonds du restaurant doivent être maintenus propres et en bon état pour assurer l'hygiène de l'établissement, particulièrement dans les zones de préparation et de service des aliments.
Le restaurant doit avoir au moins un membre du personnel ayant suivi une formation de manipulateur d'aliments présent en tout temps pendant les heures d'ouverture.
DEACON BRODIE'S PUB se trouve dans le quartier Centretown. Centretown, Ottawa compte 506 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 504 (100%) d'entre eux ont réussi leur dernière inspection, avec 2 (0%) en réussi conditionnel et aucune fermeture.
Ce dossier provient d'Ottawa Public Health pour Ottawa. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Vert signifie aucune infraction importante. Jaune signifie que des problèmes ont été constatés et doivent être corrigés. Rouge signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
PIZZA PIZZA
Centretown
Ce restaurant a été inspecté 7 fois depuis le 4 juillet 2024, avec 7 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
2 infractions
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.
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.
3 infractions
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.
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.
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.
1 infraction
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat
1 infraction
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.
3 infractions
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.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
Aucune infraction
5 infractions
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and 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.
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.
Every food premise shall be provided with employee hand washing stations.
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.