531 SUSSEX DR
Yellow
6 violations were found at the most recent inspection.
Source: Ottawa Public Health
February 8, 2025
YellowThis summary is AI generated and can contain mistakes.
Utensils that are used for multiple purposes must be cleaned and sanitized after each use, and all other utensils 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.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
The restaurant must have enough hand washing stations that are easy for employees to access, properly maintained, and well-stocked with supplies.
Food preparation equipment, utensils, and shared items must be in good working condition and properly maintained.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
FIRST BITE is in the Byward Market neighbourhood. Byward Market, Ottawa has 272 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 270 (99%) that have passed their most recent inspection, with 2 (1%) conditional and no closures.
This restaurant has been inspected 2 times since November 23, 2024, with 1 green result, 1 yellow result, and 0 red results on record.
6 violations
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and 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.
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.
E18HTEEN
Byward Market
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.
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. The hand washing stations must be used only for the hand washing of employees.
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
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.
6 violations
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. The hand washing stations must be used only for the hand washing of employees.
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.
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
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.
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.
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.