1510 ST JOSEPH BOULEVARD
Green
No violations were found at the most recent inspection.
Source: Ottawa Public Health
FOREST VALLEY TERRACE is in the Greenbelt neighbourhood. Greenbelt, Ottawa has 34 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 30, 2026, there are 34 (100%) that have passed their most recent inspection, with no conditional passes or closures.
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.
CCI TRANSITIONAL HOUSING PROGRAM - ST JOSEPH
Chapel Hill North
This restaurant has been inspected 9 times since February 22, 2024, with 9 green results, 0 yellow results, and 0 red results on record.
No violations
No violations
1 violation
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.
1 violation
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.
No violations
1 violation
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.
No violations
No violations
5 violations
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.
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 free from materials and equipment not regularly used in the room. The single-service containers and single-service articles must be kept in such a manner and place as to prevent contamination of containers or articles.
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.
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.
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.