1110 LONGFIELDS DR · Chapman Mills
28 avril 2026
VertAucune infraction trouvée
ECOLE CATHOLIQUE PIERRE-SAVARD se trouve dans le quartier Chapman Mills. Chapman Mills, Ottawa compte 65 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 30 mai 2026, 65 (100%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 17 octobre 2024, avec 5 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
All food shall be protected from contamination and adulteration.
Every food premise shall be provided with employee hand washing stations. Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
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.
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. Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified. Use toxic and poisonous substances under such conditions that the substances do not contaminate food or cause a health hazard.
Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases. Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.
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.