4235 STRANDHERD DR · Stonebridge - Half Moon Bay - Heart's Desire
5 février 2026
RéussiAucune infraction trouvée
AUTHENTIC VIETNAMESE PHO HOUSE
Stonebridge - Half Moon Bay - Heart's Desire
POPEYES LOUISIANA CHICKEN
Stonebridge - Half Moon Bay - Heart's Desire
STATE & MAIN KITCHEN + BAR
Stonebridge - Half Moon Bay - Heart's Desire
BURRITO GRINGO BARRHAVEN
Stonebridge - Half Moon Bay - Heart's Desire
MONTANA'S COOKHOUSE
Stonebridge - Half Moon Bay - Heart's Desire
HALIBUT HOUSE FISH AND CHIPS se trouve dans le quartier Stonebridge - Half Moon Bay - Heart's Desire. Stonebridge - Half Moon Bay - Heart's Desire, Ottawa compte 43 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 21 avril 2026, 43 (100%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Voir le quartier Stonebridge - Half Moon Bay - Heart's Desire
Ce restaurant a été inspecté 7 fois depuis le 18 juin 2024, avec 7 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
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.
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.
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.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Maintain records of all pest control measures that are undertaken in the premise. Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and 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. Keep potentially hazardous foods at an internal temperature of 60°C or higher.
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat
Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize multi-service articles after each use.
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 that are designed to be readily cleanable.