61 YORK ST
Green
4 violations were found at the most recent inspection.
Source: Ottawa Public Health
January 26, 2026
This summary is AI generated and can contain mistakes.
Food and ice must be stored and handled in clean, sanitary conditions to prevent contamination.
The restaurant must have dedicated hand washing stations available for employees to wash their hands during work.
The restaurant must maintain bathroom facilities in good working condition with a constant supply of hot running water.
The restaurant's mechanical dishwasher must be properly maintained to deliver a sanitizing rinse with an iodine solution containing at least 25 parts per million.
GIULIA 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 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.
BUVETTE DAPHNEE
Byward Market
This restaurant has been inspected 8 times since November 8, 2024, with 8 green results, 0 yellow results, and 0 red results on record.
4 violations
All food shall be protected from contamination and adulteration. Store and handle ice used in the processing of food or drink in a sanitary manner.
Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.
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. Equip every sanitary facility with a constant supply of hot running water.
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 iodine solution of not less than 25 parts per million.
No violations
4 violations
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize multi-service articles 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.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration. Store and handle ice used in the processing of food or drink in a sanitary manner.
Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.
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. 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.
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. 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.
3 violations
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration. Store and handle ice used in the processing of food or drink in a sanitary manner.
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. Protect all food from contamination and adulteration.
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.
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 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.