1930 BANK ST · Hunt Club Woods - Quintarra - Revelstoke
5 février 2026
RéussiLes aliments périssables n'étaient pas conservés à des températures sécuritaires—ils doivent être maintenus à 4°C (40°F) ou plus froid, ou à 60°C (140°F) ou plus chaud. Le restaurant doit maintenir des températures appropriées pour ces aliments en tout temps.
Le restaurant doit s'assurer que tous les aliments sont protégés contre la contamination et l'altération.
Le restaurant doit empêcher les ravageurs d'entrer dans le bâtiment et éliminer les conditions qui permettraient aux ravageurs de vivre ou de se reproduire.
Les planchers, murs et plafonds du restaurant doivent être maintenus propres et en bon état, et faits de matériaux lisses et non absorbants qui n'accumulent pas de saleté et de bactéries.
HADHRAMOUT RESTAURANT se trouve dans le quartier Hunt Club Woods - Quintarra - Revelstoke. Hunt Club Woods - Quintarra - Revelstoke, Ottawa compte 26 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 30 avril 2026, 25 (96%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce restaurant a été inspecté 8 fois depuis le 23 juillet 2024, avec 8 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
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.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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.
Hunt Club Woods - Quintarra - Revelstoke
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 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 food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
Food liable under law to inspection in a food premise must be obtained from a source that is subject to inspection. Obtain food from a source that is subject to inspection.
The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
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.
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 kept in good repair.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
No operator of a food premise alters the floor space, number of toilets or washbasins in a sanitary facility without first receiving approval in writing from a public health inspector. Do not alter the floor space, number of toilets or washbasins in a sanitary facility without first receiving approval in writing from a public health inspector.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may be easily read.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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.
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 kept in good repair.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.