139 REIS RD
Green
2 violations were found at the most recent inspection.
Source: Ottawa Public Health
October 8, 2024
GreenThis summary is AI generated and can contain mistakes.
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.
GRAMPA DAN'S FRESH CUTS is in the Carp neighbourhood. Carp, Ottawa has 36 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 25, 2026, there are 36 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since February 27, 2024, with 4 green results, 0 yellow results, and 0 red results on record.
2 violations
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.
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.
HIGHLAND PARK CEMETERY
Carp
3 violations
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.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition. Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
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.
6 violations
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize multi-service articles 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. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
Every food premise shall be provided with employee hand washing stations.
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.
A person giving notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16(2) of the Health Protection and Promotion Act shall include his or her name, contact information and the location of the food premise in the notice. Provide your name, contact information and the location of the food premise in the notice required under the Act.
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.
No violations