2006 ROBERTSON RD
Green
4 violations were found at the most recent inspection.
Source: Ottawa Public Health
April 17, 2026
GreenThis summary is AI generated and can contain mistakes.
Cleaning and maintenance chemicals must be stored separately from food in clearly labeled containers to prevent contamination.
The restaurant must properly sanitize utensils using either approved chemicals or hot water at the correct temperature and time, and must have test strips available to verify the sanitizer strength.
Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
Refrigeration and hot-holding equipment must have easy-to-read thermometers to ensure food is kept at safe temperatures.
DESI TADKA is in the Bells Corners East neighbourhood. Bells Corners East, Ottawa has 68 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 68 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since July 12, 2024, with 5 green results, 0 yellow results, and 0 red results on record.
4 violations
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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.
MORT'S PUB AND PIZZA
Bells Corners East
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.
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.
No violations
No violations
1 violation
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.
1 violation
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.