774 BANK STREET
Vert
3 infractions relevées lors de la dernière inspection.
Source : Ottawa Public Health
28 avril 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit maintenir ses planchers, murs et plafonds propres et en bon état, avec des planchers lisses, non absorbants et correctement scellés.
Les équipements et les surfaces en contact avec les aliments doivent être nettoyés et désinfectés régulièrement pour rester hygiéniques.
Le restaurant doit avoir l'équipement nécessaire disponible pour laver la vaisselle soit à la main, soit à la machine.
METRO se trouve dans le quartier Glebe - Dows Lake. Glebe - Dows Lake, Ottawa compte 162 restaurants suivis sur Pass or Fail, inspectés par Ottawa Public Health. En date du 3 juillet 2026, 159 (98%) d'entre eux ont réussi leur dernière inspection, avec 2 (1%) en réussi conditionnel et 1 (1%) fermé.
Ce dossier provient d'Ottawa Public Health 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.
Vert signifie aucune infraction importante. Jaune signifie que des problèmes ont été constatés et doivent être corrigés. Rouge signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
MARBLE SLAB CREAMERY
Glebe - Dows Lake
Ce restaurant a été inspecté 9 fois depuis le 23 janvier 2024, avec 8 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
3 infractions
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 floor or floor coverings must be tight, smooth and non-absorbent.
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.
Equipment for either manual or mechanical dishwashing available on site.
1 infraction
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.
Aucune infraction
Aucune infraction
Aucune infraction
5 infractions
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.
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.
Aucune infraction
Aucune infraction
2 infractions
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.
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.
The levels of illumination required are maintained in the food premise during all hours of operation.
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.