100 CLIFFORD CAMPBELL STREET · Fitzroy
January 27, 2026
PassThe restaurant must properly sanitize utensils using either approved chemicals or hot water at the correct temperature and time, and must have test strips available to verify the sanitizer strength.
Equipment and facility surfaces that touch food 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.
FITZROY HARBOUR COMM. CTRE is in the Fitzroy neighbourhood. Fitzroy, Ottawa has 6 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of March 26, 2026, there are 6 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since October 30, 2024, with 3 passes, 0 conditional outcomes, and 0 closures on record.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Kinburn
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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.