3500 FALLOWFIELD RD
Green
2 violations were found at the most recent inspection.
Source: Ottawa Public Health
March 19, 2024
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must keep its floors, walls, and ceilings clean and sanitary, and remove any items or equipment from food preparation areas that aren't regularly used there.
Food storage racks and shelves must be designed to prevent contamination and be easy to clean.
HOKKAIDO SUSHI AND DESSERT is in the Old Barrhaven West neighbourhood. Old Barrhaven West, Ottawa has 44 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of June 5, 2026, there are 44 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since February 7, 2024, with 3 green results, 0 yellow results, and 0 red results on record.
2 violations
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. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
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.
THE WORKS GOURMET BURGER BISTRO
Old Barrhaven West
3 violations
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. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
9 violations
Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases. Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose. Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition.
Every food premise shall be provided with employee hand washing stations. Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers. The hand washing stations must be used only for the hand washing of employees.
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.
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 suitable for their intended purpose.