1200 PRINCE OF WALES DRIVE · Civic Hospital-Central Park
14 avril 2026
RéussiLes aliments destinés à être congelés doivent rester congelés pendant le stockage, le transport et l'affichage jusqu'à leur vente ou préparation.
Le restaurant doit maintenir ses planchers, murs, plafonds et locaux dans un état propre et hygiénique.
Les réfrigérateurs et équipements de maintien à chaud utilisés pour stocker les aliments périssables doivent avoir des thermomètres faciles à lire et affichant des températures précises.
INDIAN FOOD HUB se trouve dans le quartier Civic Hospital-Central Park. Civic Hospital-Central Park, Ottawa compte 53 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 21 mai 2026, 50 (94%) d'entre eux ont réussi leur dernière inspection, avec 1 (2%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 10 fois depuis le 22 juillet 2024, avec 10 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
Foods intended to be in a frozen state are distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state until sold or prepared for use.
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.
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.
Carleton Heights - Rideauview
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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 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.
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.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
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 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 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.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
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 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.