2006 ROBERTSON RD
Green
3 violations were found at the most recent inspection.
Source: Ottawa Public Health
January 27, 2026
GreenThis summary is AI generated and can contain mistakes.
Cleaning and maintenance chemicals must be stored separately from food in clearly labeled containers to prevent contamination.
The restaurant must properly sanitize utensils by using either an approved chemical solution or hot water at the correct temperature for the required amount of time.
The restaurant's bathrooms and sanitary facilities must be properly designed, constructed, equipped, and kept in good repair according to Ontario building standards.
I COOK PHO YOU is in the Bells Corners East neighbourhood. Bells Corners East, Ottawa has 68 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 68 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since June 6, 2024, with 3 green results, 0 yellow results, and 0 red results on record.
3 violations
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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.
MORT'S PUB AND PIZZA
Bells Corners East
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Maintain sanitary facilities in accordance with the design, construction and installation requirements in Ontario Regulation 332/12 (Building Code). Keep every sanitary facility sanitary, properly equipped and in good repair.
1 violation
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.
2 violations
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.
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.