139 BANK ST · Centretown
January 13, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must ensure all food is protected from contamination and spoilage.
The restaurant must keep its floors, walls, ceilings, and all food preparation areas clean and sanitary to prevent food contamination.
Food preparation equipment and furniture must be designed and arranged so they can be easily cleaned and kept sanitary.
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 have at least one staff member on duty at all times who has completed food safety training.
EVERYPERSON CAFE 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 4 times since December 31, 2024, with 4 green results, 0 yellow results, and 0 red results on record.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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 room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
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.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and 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 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.
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.
All food shall be protected from contamination and adulteration.
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.