240 SPARKS ST · Centretown
June 5, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
The restaurant must prevent pests from entering and keep the facility clean to avoid pest problems. The restaurant must also keep records of any pest control treatments performed.
The restaurant must have enough hand washing stations that are well-maintained, properly supplied, and easily accessible to food workers.
MANHATTANS is in the Centretown neighbourhood. Centretown, Ottawa has 506 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 484 (96%) that have passed their most recent inspection, with 3 (1%) conditional and no closures.
This restaurant has been inspected 4 times since October 24, 2024, with 4 green results, 0 yellow results, and 0 red results on record.
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 food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the harbouring of pests. Maintain records of all pest control measures that are undertaken in the premise.
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.
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.
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.
All food shall be protected 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 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.