2858 MUNSTER RD
Green
4 violations were found at the most recent inspection.
Source: Ottawa Public Health
March 10, 2026
This summary is AI generated and can contain mistakes.
Cleaning chemicals and other toxic substances must be stored separately from food in clearly labeled containers to prevent contamination.
The restaurant must ensure all food is protected from contamination and spoilage.
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 well-maintained, properly supplied, and easily accessible to food workers.
GEORGE'S BAR & GRILL is in the Munster - Ashton neighbourhood. Munster - Ashton, Ottawa has 19 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 8, 2026, there are 19 (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.
THE CIDER HOUSE
Munster - Ashton
This restaurant has been inspected 8 times since April 5, 2024, with 8 green results, 0 yellow results, and 0 red results on record.
4 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 container that bears a label on which the contents of the container are clearly identified.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
2 violations
All food shall be protected from contamination and adulteration.
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
No violations
7 violations
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
1 violation
All food shall be protected from contamination and adulteration.
No violations
3 violations
All food shall be protected 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.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
7 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
Multi-service utensils shall be cleaned and sanitized after each use.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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 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.
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. 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.
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 of sound and tight construction. All the equipment, utensils and multi-service articles used in the food premise must be kept 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.
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.
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 designed to protect the food from contamination. Provide racks, shelves or pallets that are designed to be readily cleanable.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.