2127 ST JOSEPH BLVD · Convent Glen - Orléans Woods
April 8, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must protect all food from contamination and ensure it is not adulterated or altered in ways that make it unsafe or unfit to eat.
The restaurant must properly sanitize utensils using either a chlorine solution (at least 100 parts per million) at 24°C for 45 seconds or another approved sanitizer following the manufacturer's instructions.
Food preparation equipment and furniture must be designed and arranged so they can be easily cleaned and kept sanitary.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
JAMAICA HOMESTYLE CUISINE is in the Convent Glen - Orléans Woods neighbourhood. Convent Glen - Orléans Woods, Ottawa has 87 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 81 (93%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since October 2, 2024, with 6 green results, 0 yellow results, and 0 red results on record.
All food shall be protected from contamination and adulteration.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds. Use the approved other sanitizing agent in accordance with the manufacturer's instructions.
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.
Chapel Hill North
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
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 provided with employee hand washing stations.
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
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.
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.