129 RIOCAN AVE · Chapman Mills
March 6, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Foods that can spoil easily must be kept either at 4°C (40°F) or colder, or at 60°C (140°F) or hotter to prevent bacterial growth.
MELTWICH FOOD CO is in the Chapman Mills neighbourhood. Chapman Mills, Ottawa has 65 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 30, 2026, there are 65 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 8 times since August 2, 2024, with 8 green results, 0 yellow results, and 0 red results on record.
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.
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.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds. Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
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.
Food processed in a manner that makes the food safe to eat. Process all food in a manner that makes the food safe to eat
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.
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.