880 THORNDALE · Hunt Club Woods - Quintarra - Revelstoke
February 4, 2026
PassEquipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
GRANDIR ENSEMBLE is in the Hunt Club Woods - Quintarra - Revelstoke neighbourhood. Hunt Club Woods - Quintarra - Revelstoke, Ottawa has 26 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of April 30, 2026, there are 25 (96%) that have passed their most recent inspection, with no conditional passes or closures.
View the Hunt Club Woods - Quintarra - Revelstoke neighbourhood
This restaurant has been inspected 6 times since August 13, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
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.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Hunt Club Woods - Quintarra - Revelstoke
The levels of illumination required are maintained in the food premise during all hours of operation.
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.
The levels of illumination required are maintained in the food premise during all hours of operation.
Every food premise shall be provided with employee hand washing stations.
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. Keep potentially hazardous foods at an internal temperature of 60°C or higher. Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.