295 QUEEN MARY ST
Vert
5 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
22 juin 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit s'assurer que tous les aliments sont protégés contre la contamination et l'altération.
Le système de ventilation du restaurant n'a pas été correctement entretenu pour éliminer les odeurs de cuisson, les vapeurs, la fumée et la chaleur excessive de la cuisine.
Le restaurant doit maintenir ses planchers, murs, plafonds et locaux dans un état propre et hygiénique.
Le restaurant doit empêcher les nuisibles d'entrer dans le bâtiment et éliminer les conditions où ils pourraient vivre ou se reproduire, tout en conservant des dossiers de toutes les mesures de lutte antiparasitaire pendant au moins un an.
Les surfaces des équipements et installations qui entrent en contact avec les aliments doivent être nettoyées et désinfectées régulièrement pour rester hygiéniques.
ELIE'S THE ORIGINAL LORENZO'S PIZZA se trouve dans le quartier Overbrook - McArthur. Overbrook - McArthur, Ottawa compte 182 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 2 juillet 2026, 182 (100%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni 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.
RAINBOW CATEPILLARS CHILD CARE CENTER
Overbrook - McArthur
Ce restaurant a été inspecté 13 fois depuis le 31 janvier 2024, avec 12 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
5 infractions
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
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 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. Maintain records of all pest control measures that are undertaken in the premise. Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
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. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
Aucune infraction
2 infractions
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. Maintain records of all pest control measures that are undertaken in the premise. Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
Every food premise shall be provided with employee hand washing stations.
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.
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. Maintain records of all pest control measures that are undertaken in the premise. Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
2 infractions
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.
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.
1 infraction
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
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.
2 infractions
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
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
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 chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
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 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.
Aucune infraction
1 infraction
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable. Provide racks, shelves or pallets that are designed to be readily cleanable.
3 infractions
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
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 floor or floor coverings must be tight, smooth and non-absorbent.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable. Provide racks, shelves or pallets that are designed to be readily cleanable.
6 infractions
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
Every food premise shall be provided with employee hand washing stations.
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 floor or floor coverings must be tight, smooth and non-absorbent.
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.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable. Provide racks, shelves or pallets that are designed to be readily cleanable.