171 BANK ST · Centretown
February 5, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Cleaning and maintenance chemicals must be stored separately from food in clearly labeled containers to prevent contamination.
The restaurant must have designated handwashing stations available for employees to use.
The restaurant must properly sanitize utensils by using either an approved chemical solution or hot water at the correct temperature for the required amount of time.
The restaurant must maintain its ventilation system to properly remove odors, fumes, vapors, smoke, and excess heat from the kitchen.
EGGSPECTATIONS is in the Centretown neighbourhood. Centretown, Ottawa has 506 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 484 (96%) that have passed their most recent inspection, with 3 (1%) conditional and no closures.
This restaurant has been inspected 12 times since August 6, 2024, with 11 green results, 0 yellow results, and 1 red result on record.
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 compartment separate from food, working surface or utensil. 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.
Every food premise shall be provided with employee hand washing stations.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
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.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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.
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. Enforcement action taken.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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.
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. Protect the food premise against the entry 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.
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. Keep every sanitary facility sanitary, properly equipped and in good repair.
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.
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.