325 MARCHE WAY
Green
8 violations were found at the most recent inspection.
Source: Ottawa Public Health
June 25, 2026
This summary is AI generated and can contain mistakes.
The restaurant must ensure all food is protected from contamination and spoilage.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
The restaurant must have designated handwashing stations available for employees to use.
The restaurant's floors, walls, and ceilings must be kept clean and in good repair to maintain sanitary conditions throughout the facility, especially in areas where food is prepared or served.
The restaurant must ensure adequate lighting is maintained throughout the facility during all operating hours according to Ontario building standards.
The restaurant's dishwashing machine must be properly built, designed, and maintained to ensure dishes are washed in clean hot water and receive a sanitizing rinse.
Food preparation equipment, utensils, and shared items must be in good working condition and properly maintained.
The restaurant must prevent pests from entering and eliminate conditions that allow pests to live or breed on the premises.
MILESTONES is in the Glebe - Dows Lake neighbourhood. Glebe - Dows Lake, Ottawa has 162 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 3, 2026, there are 159 (98%) that have passed their most recent inspection, with 2 (1%) conditional and 1 (1%) closed.
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.
LOCAL PUBLIC EATERY LANSDOWNE
Glebe - Dows Lake
This restaurant has been inspected 9 times since May 6, 2024, with 9 green results, 0 yellow results, and 0 red results on record.
8 violations
All food shall be protected from contamination and adulteration. Protect all food 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.
Every food premise shall be provided with employee hand washing stations.
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 floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
The levels of illumination required are maintained in the food premise during all hours of operation. Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
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. Keep the food premise free of conditions that lead to the breeding of pests.
1 violation
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.
4 violations
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. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
All food shall be protected from contamination and adulteration. Protect all food 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.
1 violation
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
1 violation
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.
1 violation
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.
No violations
No violations
3 violations
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. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
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.