2195 CARLING AVE · Carlingwood West - Glabar Park - McKellar Heights
12 mars 2026
RéussiLe restaurant doit s'assurer que tous les aliments sont protégés contre la contamination et l'altération.
Les surfaces des équipements et installations qui entrent en contact avec les aliments doivent être nettoyées et désinfectées régulièrement pour rester hygiéniques.
GOLDEN PALACE RESTAURANT se trouve dans le quartier Carlingwood West - Glabar Park - McKellar Heights. Carlingwood West - Glabar Park - McKellar Heights, Ottawa compte 58 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 20 mai 2026, 55 (95%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Voir le quartier Carlingwood West - Glabar Park - McKellar Heights
Ce restaurant a été inspecté 8 fois depuis le 27 août 2024, avec 8 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
Ce dossier provient de l'unité locale de santé publique pour Ottawa. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Carlingwood West - Glabar Park - McKellar Heights
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.
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 clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C. 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.
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.
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.
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 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.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
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.
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 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 walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition. 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. The carpeting used in areas where food is served must be maintained in a clean and sanitary condition.
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 at a temperature not lower than 82°C applied for a minimum of 10 seconds.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
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 at a temperature not lower than 82°C applied for a minimum of 10 seconds.